Chestnut Kisses

Chestnuts blend into a soft cookie with hints of caramel, and using them instead of flour makes these grain-free. They’re lovely on their own, and become tastier and more festive with a chocolate kiss melted into their middles. When served within half a day of baking, the centers ooze chocolate. Chestnuts are available in many grocery stores and gourmet markets.

makes about 4 dozen

gluten-free

1. Position a rack in the center of the oven and preheat to 350°F. Line two large cookie sheets with parchment paper.

2. Combine the chestnuts, both sugars, the vanilla, baking soda, and salt in a food processor and process until very smooth, scraping the bowl occasionally. Add the egg and pulse until well blended.

3. Using a 1½-teaspoon (1¼-inch) cookie scoop or a teaspoon measure, drop the dough by rounded teaspoons onto one of the prepared sheets, spacing them 1½ inches apart.

4. Bake until the cookies are golden brown and set, 12 to 15 minutes. While the first batch bakes, drop the remaining dough on the second sheet, then bake after the first sheet comes out.

5. Cool on the sheet on a wire rack for 2 minutes, then press a chocolate kiss into the center of each cookie. The bottom of the kiss should melt a bit into the cookie, creating a pretty rim. Cool completely on the sheet on the rack.

MAKE AHEAD

The cookies taste best the day they’re made but will keep at room temperature for up to 3 days or in the freezer for up to 2 weeks.

Chestnut Drops

Omit the chocolate kisses and sprinkle the tops with flaky sea salt before baking.