Twelve Days of Christmas Cookies - Part 6 (at last!)

Photo Credit: Hershey's Kitchens

Here are the final two recipes for our Twelve Days of Christmas collection.

This recipe is from the Hershey Kitchens--I'm a sucker for anything made with coconut. If you like Mounds candy bars, you'll love these

Hershey's Coconut Kiss Cookies

Ingredients

• 1 bag (14  ounces) of sweetened coconut flakes
• 1 can (14 ounces) of sweetened condensed milk (not evaporated milk)
• 3 tablespoons all-purpose flour
• 1 teaspoon almond extract
• 24 Hershey's Kisses milk chocolates

Instructions

1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
2. Stir together the coconut, condensed milk, flour, and almond extract in a large bowl.
3. Divide the coconut mixture into 16 portions. Mold each portion around 1 chocolate kiss, covering it completely. Place on the prepared baking sheet.
4. Bake for 15 to 17 minutes or until the edges are golden brown. Cool.
5. Place the remaining 8 Kisses in a heavy-duty (freezer) resealable food storage bag. Close the bag and microwave at medium (50 percent) for 1 minute or until softened. Knead the bag until the chocolate is melted and smooth. Cut about 1/4-inch from one corner of the bag. Drizzle melted chocolate over the cookies. Allow chocolate to firm. Makes 16 cookies.

And finally, this one from Women's Day Magazine, 12/22/1987. Streusel spirals are a slice-and-bake cookie with a buttery cream-cheese dough and brown sugar/walnut filling.

Streusel Spirals

Ingredients

• 1 cup unsalted butter at room temperature
• 1 package (8 ounces) of cream cheese, at room temperature
• 2 1/4 cups all-purpose flour, divided
• 1 cup packed light-brown sugar
• 1 cup walnuts, chopped fine
• 1 tablespoon ground cinnamon

Instructions

1. Beat butter and cream cheese in a large bowl with an electric mixer until well-blended and smooth. With the mixer on low speed add 2 cups of the flour; beat until blended.
2. Divide dough into fourths. Shape each portion into a rectangle and flatten it to 1-inch thickness. Wrap and chill overnight.
3. Mix filling ingredients (remaining 1/4 cup flour, brown sugar, walnuts, and cinnamon) in a small bowl until blended.
4. On a lightly floured surface with a floured rolling pin roll out one piece of dough at a time into a 10x6-inch rectangle. Trim edges.
5. Sprinkle 1/4 of filling on each piece of dough within 1/2-inch of edges. Roll up tightly like a jellyroll starting from one short end. Moisten the edge with water; press to seal.
6. Wrap and place in the freezer for 1 to 2 hours or until firm. 
7. Preheat oven to 350 degrees F. Cut one roll at a time into 1/4-inch thick slices. Place 1 inch apart on an ungreased baking sheet. Bake for 13 to 15 minutes. Cool on the sheet for 2 minutes before moving it to a cooling rack.

Makes 96

Photo Credit: Hershey's Kitchens