Hidden Kisses Food

HIDDEN KISSES

Steps:

• In a bowl using an electric mixer on high speed, cream the butter and sugar well for about 4 minutes.
• Beat in vanilla and salt.
• Add flour gradually.
• Sprinkle with water.
• Mix well. The mixture will be crumbly.
• Cover and refrigerate the dough for 45 minutes.
• Pinch off about 1 tbsp of dough.
• Using both hands, form into a ball.
• With the flat of your hand, flatten it against the countertop making it as thin as possible.
• Preheat oven to 375°F.
• Peel off the wrapper from a chocolate kiss.
• Place 1 kiss in the centre of the flattened dough.
• Bring the dough up with the tips of your fingers, shaping it neatly around the chocolate kiss.
• Repeat until all the dough and/or kisses are used up.
• Place the dough-covered kisses 1 inch apart on an ungreased baking sheet.
• When the oven is ready, bake the cookies for 10 to 11 minutes until golden brown.
• Do not let them get too brown or burnt.
• Remove the baking sheet and let the cookies cool for 30 minutes.
• Dust with the icing sugar.

MERINGUE COOKIES ("FORGOTTEN KISSES")

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.

HIDDEN KISSES

Steps:

• In a large bowl, cream the butter, sugar, and vanilla and almond extracts. Stir in the flour and blend well. Add the pecans and blend well. Cover the bowl and refrigerate the dough for 1 hour. Preheat the oven to 375 degrees.
• Unwrap the Hershey's Kisses. Press a scant tablespoon of dough around each Kiss, covering it completely; shape into balls.
• Place the cookies on ungreased cookie sheets and bake for 10 minutes. Cool slightly, then transfer to a rack to cool completely. Roll the cookies in confectioners' sugar.

HERSHEY'S KISSES PEANUT BUTTER SURPRISE COOKIES!

Steps:

• Remove wrappers from peanut butter filled chocolates.
• Beat butter and peanut butter in large bowl until light and fluffy. Add sugar, corn syrup, egg and vanilla; blend well. Stir together flour, baking soda and salt; add to peanut butter mixture, blending well.
• Heat oven to 350°F Shape dough into 30 (about 1-1/4 inch) balls. Press peanut butter filled chocolate piece into each ball; covering completely with dough. Reshape into balls; roll in granulated sugar. Place on ungreased cookie sheet.
• Bake 10 to 12 minutes or until golden brown around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
• Set aside 30 peanut butter filled chocolates. Place remaining chocolates in heavy-duty resealable plastic food storage bag. Microwave at MEDIUM (50%) 1 minute; knead. If necessary, microwave at MEDIUM an additional 15 seconds at a time, kneading after each heating, just until chocolates are melted and mixture is smooth. Cut small piece from corner of bag; drizzle melted chocolate over cookies. Before drizzle sets, place peanut butter filled chocolate in center of each cookie. Allow drizzle to harden.