ALMOND KISSES
Provided by Food Network
Categories dessert
Time 29m
Yield about 2 1/2 dozen
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Start with Alton's Sugar Cookie Dough recipe.
- On a work surface, knead the flour into the Sugar Cookie Dough until well combined. Add chopped almonds and almond extract and knead dough until evenly incorporated.
- Scoop level tablespoons of dough and roll into smooth balls between the palms of your hands. Place balls about 1 inch apart on a parchment-lined baking sheet and chill for 20 minutes. Bake until set and golden on the bottom, about 12-14 minutes. Let cool 10 minutes on the baking sheet. Stir the confectioner's sugar and sanding sugar together in a shallow dish.
- While cookies are still warm, roll in sugar mixture with a fork until completely coated, gently pressing cookies into mixture to adhere the sanding sugar. Transfer to a rack to cool completely.
- Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
MERINGUE COOKIES ("FORGOTTEN KISSES")
Provided by Food Network
Categories dessert
Time 2h50m
Yield about 4 dozen cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
- In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.
Nutrition Facts : Calories 44 calorie, Fat 2.5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 3 milligrams, Protein 1 grams, Sugar 5 grams
ANGEL'S KISS
Make and share this Angel's Kiss recipe from Food.com.
Provided by Stardustannie
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Add to shaker laden with ice,shake and strain into a chilled martini glass.
Nutrition Facts : Calories 75, Sodium 1, Carbohydrate 3.2, Fiber 0.1, Sugar 0.6, Protein 0.2
ANGEL COOKIES
I adopted this recipe and when I finally got around to making it I was very impressed! My roomates devoured these cookies and described them as a cross between short bread and sugar cookies. They have a very light taste but are a crispier cookies. A great treat!
Provided by Breeze144
Categories Drop Cookies
Time 1h15m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter and shortening.
- blend sugars, add egg.
- Mix Flour and baking soda and cream of tartar.
- Add vanilla.
- Drop dough by spoonfuls on cookie sheet.
- Press down.
- Put fork in sugar before pressing.
- Bake at 325 degrees for 10 to 15 minutes.
ANGEL KISSES
Yield 12 pieces
Number Of Ingredients 9
Steps:
- Combine the peanut butter, sugar, cream of tartar, sour cream, corn syrup, and salt together in a medium saucepan. Cook on medium-low heat until a soft ball begins to form, or soft-ball stage. The correct stage has been reached when a drop of the mixture forms into a soft ball that slightly flattens when placed in a bowl of cold water. Continue cooking for 5 minutes, stirring continuously so the mixture doesn't stick to the pan. Remove from the heat. Add the butter and vanilla and stir well. Cool slightly and fold in the walnuts. Drop by teaspoonful onto wax paper and allow to set before eating.
Nutrition Facts : Nutritional Facts Serves
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