Love And Kisses Cookies Food

HUGS 'N' KISSES COOKIES

Steps:

• Cut cookie dough into 1/4-in. slices. On a floured surface, roll each slice into a 6-in. rope. Cut half of the ropes in half widthwise. Form into X's on ungreased baking sheets; seal edges and flatten slightly. Shape remaining ropes into O's on ungreased baking sheets; seal the edges and flatten slightly. Sprinkle with sugar if desired. Bake at 350° for 8-10 minutes or until the edges are lightly browned. Cool for 3 minute; remove from pans to wire racks to cool completely.

CHOCOLATE HUGS AND KISSES COOKIES

Steps:

• Sift together flour, cocoa, salt, and cinnamon into a bowl. With an electric mixer, beat butter and confectioners' 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 350 degrees. On a lightly floured work surface, roll out dough to 1/8 inch thick. Transfer to a parchment-lined baking sheet. Freeze 15 minutes.
• Using a 2- or 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 baking sheets, spacing them 2 inches apart. Freeze until firm, about 15 minutes. Brush flour from shapes. Sprinkle with sanding sugar. Bake until crisp, rotating sheets halfway through, about 8 minutes. Let cool completely on sheets on wire racks. Cookies can be stored in an airtight container at room temperature for up to 1 week.

COOKIE KISSES

Steps:

• Preheat oven to 350°F.
• Cut dough into 9 slices; cut each slice into 4 pieces.
• Form each piece of dough into a ball.
• Place a ball of dough into each cup of a MINI muffin tin.
• Push a chocolate kiss into each ball of dough.
• Bake 10-12 minutes.
• Let cookies cool in pan 15 minutes before removing.

CHOCOLATE KISSES COOKIES

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.

PEANUT BUTTER KISS COOKIES

Steps:

• Mix the peanut butter, bisquick, and condensed milk in a large bowl. (Knead it with your hands for best consistency! Its fun!).
• Roll dough in to balls about the size of pingpong balls. (Dont make them much larger or they dont cook right!).
• Roll balls in the sugar.
• Place on to a cookie sheet evenly spaced.
• Bake for 7- 12 minutes or until the balls look like they're cracking on top.
• WHILE STILL HOT ON COOKIE SHEET press one hershey kiss on to the top center of each cookie.
• (The cookies will seem still doughy until they have cooled).
• 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.