Hugs And Kisses Pound Cake Torte Food

HUGS AND KISSES POUND CAKE TORTE

Steps:

• Remove wrappers from chocolate pieces. Combine 46 chocolate pieces and 1/3 cup whipping cream in small saucepan. Cook over low heat, stirring frequently, until smooth. Remove from heat. Stir in butter and vanilla until smooth; transfer to medium bowl. Refrigerate until firm enough to spread, about 1 hour.
• Slice cake horizontally to make 3 layers. Arrange bottom layer on serving plate. Evenly spread 1/3 cup KISSES filling over layer; top with second layer and spread with 1/3 cup filling. Place remaining layer on top. Beat 1/2 cup whipping cream until thickened; fold in remaining filling. Refrigerate a few minutes if a more firm consistency is desired. Frost top, sides and ends of torte. Refrigerate about 6 hours. Remove wrappers from remaining chocolates. Garnish torte before serving. Cover; refrigerate leftover torte.

HUGS AND KISSES SUGAR COOKIES

Steps:

• Sift flour, salt, and baking powder together into a bowl. With an electric mixer, beat butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low; gradually mix in flour mixture. Wrap dough in plastic wrap. Chill 1 hour.
• Preheat oven to 325 degrees. Let dough stand at room temperature 10 minutes. Generously flour a large sheet of parchment. Roll out dough on parchment to a scant 1/4-inch thickness, running an offset spatula under dough and dusting with flour as necessary to prevent sticking. Transfer dough on parchment to freezer, and chill 15 minutes.
• Using a 2- to 3-inch X- or O-shaped cookie cutter, quickly cut out shapes from dough. (If dough begins to soften, return to freezer for 3 to 5 minutes.) Reroll scraps once and cut out more shapes.
• Transfer shapes to parchment-lined baking sheets, spacing them 2 inches apart. Freeze 15 minutes. Sprinkle shapes with sanding sugar. Bake until edges are just golden, 15 to 18 minutes. Let cool completely on sheets on wire racks.