Kiss Kiss Kiss Cookies Food

SECRET KISS COOKIES

Steps:

• In a large bowl, cream butter, sugar and vanilla until light and fluffy, 5-7 minutes. Gradually add flour and mix well. Fold in walnuts. Refrigerate dough until firm, 2-3 hours. , Preheat oven to 375°. Shape into 1-in. balls. Flatten balls and place a chocolate kiss in the center of each; pinch dough together around kiss. Place 2 in. apart on ungreased baking sheets. , Bake until set but not browned, 12 minutes. Cool 1 minute; remove from pans to wire racks. , Sift together 2/3 cup confectioners' sugar and cocoa. While cookies are still warm, roll half in cocoa mixture and half in remaining confectioners' sugar. Cool completely. Store in an airtight container.

KISS! KISS! KISS! COOKIES !!!

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Cream together the butter, peanut butter, sugars, vanilla and eggs. Add the dry ingredients mixing well.
• 3. COOKIE 1: Make 1 - inch balls of dough, roll into a dish of sugar. Place on a greased baking sheet. Bake for 8 minutes. Remove pan from oven. Add a Hershey's Kiss on the top of each cookie, return to oven and bake for 3 minutes longer. Remove cookies to a wax paper lined surface to cool.
• 4. COOKIE 2: Make 1/2 -inch balls of dough, roll into sugar. Place on a greased baking sheet. Bake for 6 minutes. Remove from oven, Add a Ghiradelli chip. Return to oven. Bake 2 minutes. Remove from oven and cool on wax paper lined surface.
• 5. COOKIE 3: Roll a 1/4 - inch ball of dough... and roll in sugar, place on baking sheet. Bake for 3 minutes. Remove from oven, and add a chocolate chip to each one. Return to oven and bake 2 minutes longer. Remove to wax paper lined surface to cool....
• 6. *** There you have three size cookies with three size of kisses! The children love this.... and they look cute on a platter or in a gift box.

LEMON KISS COOKIES

Steps:

• In large bowl beat butter, sugar and lemon juice until light and fluffy.
• Add flour and almonds; beat at slow speed until well mixed.
• Cover; refrigerate at least 1 hour for easier handling.
• Heat oven to 375°F.
• Shape a tablespoon full of dough around each chocolate kiss, covering it completely.
• Roll in hand to form ball.
• Place on ungreased cookie sheet and bake for 8-12 minutes or until set and the edges are lightly, golden brown.
• After removing from oven allow to partially cool on baking sheet until firm enough to lift (about 10 minutes) then cool on racks completely.
• Lightly dust cookies with powdered sugar.
• In small pan, melt chocolate chips and shortening; stir until smooth.
• Drizzle over each cookie.

COCOA KISS COOKIES

Steps:

• Beat butter, sugar and vanilla in a large bowl until creamy.
• Stir together flour and cocoa.
• Gradually add butter mixture, beating until blended.
• Add pecans.
• Beat until well blended.
• Refrigerate dough about 1 hour or until firm enough to handle.
• Heat oven to 375°.
• Remove wrappers from kisses.
• Mold tablespoon of dough around each kiss, covering completely.
• Shape in to balls and place on ungreased cookie sheet.
• Bake 10-12 minutes or until set.
• Cool for 1 minute on cookie sheet then transfer to wire rack and cool completely.
• Roll in powdered sugar.
• Enjoy!

SECRET KISS COOKIES

Steps:

• Beat butter, sugar,shortening and vanilla with electric mixer until fluffy. Add flour and beat until well blended. Cover and chill 2 hours. Heat oven to 375. Take about 1 tb of dough and wrap it around kiss. Make sure non of the kiss is exposed. Roll into a ball and place onto cookie sheet. Bake 10 to 12 minutes until they are set but not browned. Put powdered sugar in small dish, set aside. When cookies are done and you are able to handle them roll them into powdered sugar. Place each on wax paper to cool. note: you must roll them in powdered sugar while still warm and they taste best warm, but are still good at room temperature.

KISS COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together butter and brown sugar. Beat in the egg until well blended then stir in the flour. Roll the dough into small balls. Roll each ball in egg white then roll in chopped nuts to coat. Place cookies onto the prepared cookie sheet and make an indention in the center with your finger.
• Bake for 8 to 10 minutes in the preheated oven, until the edges turn golden. While cookies are hot press a chocolate kiss into the center indention. Let cool on baking sheet for 5 minutes before removing to wire racks to cool completely.

CHOCOLATE KISS PEANUT BUTTER COOKIES

Steps:

• Cream butter and peanut butter.
• Gradually add sugar and brown sugar, at medium speed until fluffy.
• Add eggs and vanilla, beat well.
• Combine dry ingredients.
• Add to creamed mixture, mixing well.
• Shape dough into 1-inch balls.
• Place on ungreased baking sheets.
• Bake at 350° for 8 minutes.
• Press a kiss into top of each cookie.
• Bake 2 more minutes.
• Cool on wire racks.

JEANNE'S CHOCOLATE KISS COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In large bowl mix butter and sugar till fluffy, add eggs and vanilla mix well. Sift together flour, cocoa, baking soda, and salt, and add to creamed mixture.
• Roll dough into balls about 1 inch in diameter then roll in white sugar. Place balls on ungreased cookie sheet and bake for 8 to 10 minutes. Place unwrapped chocolate kiss in the center of each cookie while still hot. Let cool and enjoy!

SECRET KISS COOKIES

Steps:

• In a large bowl, cream together the butter, sugar, and vanilla until light and fluffy. Gradually add the flour and mix well. Fold in the walnuts. Refrigerate the dough 2-3 hours until firm.
• Shape into 1 inch balls. Flatten the balls and place a candy kiss in the center of each. Pinch the dough together around the kiss. Place 2 inches apart on an ungreased cookie sheet.
• Bake at 375 degrees for 12 minutes or until set but not browned. Cool for one minute and then remove from cookie sheet to wire rack.
• After the cookies have cooled, you can roll them in powdered sugar if you wish. I prefer them without the extra sugar.

CHOCOLATE CHIP KISS COOKIES

Steps:

• Heat oven to 375 degrees.
• Unwrap kisses.
• Beat butter, sugar, brown sugar, & vanilla.
• Add flour to mixture. Blend until smooth.
• Stir in chocolate chips.
• Mold tablespoon of dough around each kiss, covering completely. Shape into balls.
• Place on ungreased cookie sheet.
• Bake 10-12 minutes or until set.

CHERRY CORDIAL KISS COOKIES

Steps:

• Preheat oven to 325 degrees. In a mixing bowl beat butter for 30 seconds on med-high speed. Add powdered sugar and salt beating until combined (scrape sides of bowl). Beat in the cherry liquid and almond extract. Beat in as much flour as you can then use a spoon to mix any remaining flour and the chopped cherries.
• Roll dough into 1 inch balls and place on ungreased cookie sheet about 2 inches apart. Using the bottom of a glass dipped in granulated sugar, flatten the balls until they are about 1/2 inch thick. Bake 14 minutes or until bottoms are light brown. Right away place a chocolate kiss into the center of each cookie then transfer to a wire rack to cool.

~ KISS COOKIES ~

Steps:

• 1. Position a rack in the upper third of the oven and a second rack in the lower third. Preheat your oven to 350 degree F. In a med bowl, sift flour, salt and baking soda together. In a small bowl, add 1/2 cup sugar for rolling cookies into. Set aside. In a large bowl, add 1/2 cup sugar, brown sugar, butter, and peanut butter and beat on medium speed, scrape the bowl occasionally, until light and fluffy. Add egg and almond extract, then beat on medium until fully blended. Add the flour mixture with the mixer on low setting and mix until just combined.
• 2. Using my cookie scoop, I scoop a walnut sized ball from the dough and roll it into ball shape, then roll in sugar. Place balls about 2 inches apart on ungreased bakng sheets. Bake, switching the cookies between the upper and lower racks about halfway through baking, until just starting to brown, 8 to 10 minutes. Remove from the oven and press a chocolate kiss into the center of each. Cool cookies on baking sheets for 10 minutes before moving to a cooling rack to cool completely. Continue until all cookies are baked.