Chocolate Kisses For Dieters Food
CHOCOLATE KISSES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24 filled cookies
Number Of Ingredients 6
Steps:
- Heat oven to 325 degrees. Place almonds in the bowl of a food processor, add 1 tablespoon of sugar to absorb the oil generated by the nuts, and grind until medium fine.
- Place egg whites in the clean bowl of an electric mixer. Beat on high speed, using the whisk attachment, until egg whites are stiff. Add the remaining sugar slowly; continue beating until egg whites are very thick, 2 to 3 minutes.
- Beat in cocoa until combined. Fold in almonds, and mix until completely blended.The batter should be quite thick and sticky.
- Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper. Dampen hands, and shape about 1 heaping teaspoonful of dough into a 1-inch ball. Pinch the ball with your fingers to form a teardrop shape, and place on baking sheet. Continue process, spacing cookies about 2 inches apart, until all the dough is used.
- Bake until cookies are slightly cracked and soft but slightly firm, 12 to 14 minutes. Let cool on sheet for several minutes, then transfer to a rack to cool completely.
- Place chocolate in a mixing bowl. Heat heavy cream in a small saucepan over medium heat until simmering. Pour over chocolate, and let stand; stir until all the chocolate has melted and mixture is smooth. Let cool until thick yet pipeable. The ganache should be the consistency of toothpaste. Fill a pastry bag fitted with a #11 round pastry tip with the ganache. Pipe about 1/2 teaspoon of chocolate onto the flat side of a cooled cookie, and place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to rack, and let chocolate harden. Repeat process with remaining cookies.
CHOCOLATE KISSES COOKIES
This recipe was given to me by a family member of my DH I think, and was published in the Elk Ladies of "518" Nevada City, CA volumn III cookbook some eons ago. I make these especially at Christmastime, but not only for that time of the year, as my grandchildren ask for them as much as their mothers do whenever they come to visit. I have the kids unwrap the kisses, their favorite part about making these in the first place. Part of the preparation time is chill time, and I don't include unwrapping the kisses cuz the kids do that...lol. *** Just a bit of a warning due to some consternation of the part of people who have tried to make perfect little round balls from this recipe...these cookies do flatten out. If anyone gets them to make little perfect round balls please let us know how you did it.***
Provided by Chabear01
Categories Dessert
Time 55m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter, sugar and vanilla together. Add flour gradually until well blended; stir in pecans. Cover and chill the dough.
- Mold about 1 teaspoon of cookie dough around each unwrapped chocolate kiss, covering candy.
- Bake at 375 degrees until they turn a golden brown around the edges, about 10 minutes. When Completely cool, dust with powdered sugar. Store in airtight container.
CHOCOLATE KISS COOKIES - B
Provided by Jessica Ogilvie
Yield 28 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Start by unwrapping the Hershey kisses and set aside.
- In a large bowl, combine the cake mix, oil, eggs and vanilla and mix with a spoon until soft dough is formed.
- Stir in the chocolate chips just until combined.
- Using a teaspoon or a small cookie scoop, scoop the cookie dough and roll it into a ball, roll the ball in the granulated sugar and place 2 inches apart on a non-stick cookie sheet.
- Bake for 9-10 minutes. When done, pull the cookie sheet out of the oven and immediately press a Hershey kiss into the middle of it. Let the cookies sit for a minute and then transfer to a cooling rack.
- The Hershey kisses will remain very soft for a good 20-30 minutes.
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