ALMOND KISSES
A delicious, traditional Swedish cookie.
Provided by Bella
Categories World Cuisine Recipes European Scandinavian
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees F. Grease cookie sheets.
- Chop almonds into 5 or 6 pieces each and set aside.
- Separate eggs and whip egg whites until stiff. Fold in brown sugar, flour and almonds. Stir lightly.
- Drop by teaspoonfuls onto cookie sheets and bake about 30 minutes.
Nutrition Facts : Calories 213.9 calories, Carbohydrate 23.7 g, Fat 12 g, Fiber 2.8 g, Protein 5.8 g, SaturatedFat 0.9 g, Sodium 14.6 mg, Sugar 19 g
ALMOND CHOCOLATE KISS COOKIES
These luscious cookies are made by rolling balls of dough in toasted almonds. After baking, each is topped with a chocolate kiss.
Provided by My Food and Family
Categories Dairy
Time 34m
Yield Makes 2 dozen cookies or 24 servings, 1 cookie each.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg and almond extract. Add flour and baking soda; beat until well blended.
- Shape dough into 24 balls, each about 1 inch in diameter; roll in almonds. Place, 2 inches apart, on ungreased baking sheets.
- Bake 7 to 9 minutes or until lightly browned. Immediately top each with 1 unwrapped candy piece; press candy lightly into center of cookie. Remove to wire racks; cool completely. Store in tightly covered container at room temperature.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
COCONUT-AND-ALMOND CANDY
The killer combination of coconut, almonds, and milk chocolate makes for a delectable candy bar. One of the most iconic of American candies, the Almond Joy, is famous for its creamy coconut filling topped with almonds and covered in milk chocolate. Its sibling, the Mounds bar, has the same coconut center but no almonds. Although the recipes for these two candies are top secret, it's possible to make wonderfully coconutty chocolate candies in your own home.
Provided by Anita Chu
Categories Candy Chocolate Dessert Christmas Kid-Friendly Halloween Coconut Almond Candy Thermometer Double Boiler Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield candies
Number Of Ingredients 7
Steps:
- 1. Line a 9-by-13-inch pan with foil and coat it with nonstick cooking spray.
- 2. Combine condensed milk, vanilla extract, and salt in a bowl.
- 3. Add confectioners' sugar 1 cup at a time and stir with a wooden spoon until fully incorporated.
- 4. Add coconut and stir until combined.
- 5. Pour the mixture into the baking pan and press it into an even layer. Then press the almonds into the mixture in even rows. Chill candy in refrigerator until firm, about 1 hour.
- 6. Using a sharp chef's knife, cut the candy into small rectangles.
- 7. Line a baking sheet with parchment or wax paper.
- 8. Melt and temper the chocolate, or simply melt the coating chocolate.
- 9. Dip the bars into the chocolate, covering completely, and place them on the prepared sheet.
- 10. Refrigerate candy for 30 minutes or until the chocolate has set.
PEPPERMINT BARK AND DARK CHOCOLATE ALMOND KISSES
Peppermint bark and dark chocolate almond kisses are the perfect last-minute Christmas treat! We love making chocolate bark for Christmas. Chocolate barks are the easiest thing to throw together, and every year the peppermint bark has become a signature in ringing in the season!
Provided by 2 sisters recipes
Categories Treat
Time 20m
Number Of Ingredients 6
Steps:
- First, carefully crush the candies while still wrapped.
- Unwrap the candies and set them aside.
- Using a double boiler, bring water to a low simmer, about one inch. Place the smaller pot or bowl on top. Pour 1 cup ( half the package) of bittersweet chocolate. Gently stir with a spatula to melt chocolate. Remove from stove.
- Place a sheet of parchment paper onto a baking sheet or large tray. Using a spoon, carefully pour a small amount of melted chocolate onto parchment paper. Gently spread in a circular motion with the back of the spoon, into a mini pancake size. Continue until chocolate is completed.
- Place into the freezer to harden, about 20 minutes.
- Repeat, melting the entire package of white chocolate. Here you will have to work quickly before white chocolate hardens. When ready, remove the tray with chocolate disks from the freezer. Use a teaspoon, pour a small amount of white chocolate over each chocolate disk, flatten and quickly sprinkle on top with bits of peppermint candies.
- Place them into the refrigerator to chill and harden for about 20 to 30 minutes. Place in air-tight containers. Refrigerate up to 2 weeks.
- Yields: 16 to 17 peppermint bark disks
- Repeat and melt the remaining bittersweet chocolate, about 1 cup.
- Drop very small amounts (about 1/2 teaspoon) onto parchment paper. Place one almond on top of each and gently press down to set it into the chocolate. Chill and store in an air-tight container.
- Yields: 50 to 53 almond kisses
ALMOND KISS COOKIES
These kiss cookies are unbelievable! They're easy to make, look elegant and are absolutely delicious. Almond, raspberry and chocolate flavors make a delectable combination. -Kathy Aldrich, Webster, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 40 cookies.
Number Of Ingredients 15
Steps:
- In a bowl, cream butter and sugars. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for 1 hour or until easy to handle., Roll into 1-in. balls, then roll in additional sugar. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 13-15 minutes or until golden brown. Immediately press a chocolate kiss into the center of each cookie. Cool on wire racks. Combine glaze ingredients; drizzle over cookies.
Nutrition Facts : Calories 105 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 72mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
PRETZELS AND HERSHEY KISSES - SUPER SIMPLE SNACK!
A fun seasonal treat! Pastels for Easter, Fall colors for Halloween, and red & green for Christmas. Easy, quick and very appreciated as a teacher's gift, neighbor gift or just as a tasty treat!
Provided by Susan Moncrieff | Momcrieff
Categories treat
Time 14m
Number Of Ingredients 4
Steps:
- Preheat oven to 200 degrees Fahrenheit
- Unwrap the Hershey Kisses.
- Place pretzels on a cookie sheet. I prefer the regular small pretzels or the waffle ones.
- Place an unwrapped Hershey Kiss on the center of the pretzels.
- Bake for about 4 minutes at 200 degrees Fahrenheit.
- Gently place your topping treat (candy) on the Kiss and press it gently down into the Kiss.
LEMON KISS COOKIES
Steps:
- In large bowl, beat butter, 3/4 cup sugar and lemon extract until light and fluffy. Add flour and almonds; beat at low speed until well blended. Cover; refrigerate at least 1 hour for easier handling.
- Preheat oven to 375 degrees F (190 degrees C).
- Shape scant tablespoons dough around each kiss, covering completely. Roll in hands to form ball. Place on ungreased baking sheet. Bake for 8-12 minutes until set and bottom edges are light golden brown. Cool 1 minute; remove to rack and cool completely. Sprinkle cookies with confectioners' sugar.
- In small pan, melt chocolate squares and stir in oil until smooth. Drizzle over each cookie.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 11.6 g, Cholesterol 13.3 mg, Fat 7.9 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 4.2 g, Sodium 36.8 mg, Sugar 3.9 g
CHOCOLATE CHRISTMAS MICE (OR ANYTIME MICE)
My mom taught my little brother and me how to make these little mice. They are so fun! I'm guessing about the quantities and yield.
Provided by Sayster
Categories Candy
Time 30m
Yield 2 pounds of mice
Number Of Ingredients 5
Steps:
- Melt the chocolate chips in a double boiler and dip a cherriy into the chocolate, holding by the stem ("tail").
- Set cherry on its side on waxed paper. This is the mouse's body and tail.
- While chocolate it still gooey, "glue" on a hershey's kiss to the mouse's body, with the bottom of the kiss touching the cherry and the pointy part pointing out, the opposite direction that the tail is pointing.
- Add sliced almonds in the seam for ears.
- Decorate with icing or red hots for eyes and nose.
- Repeat with the rest of the cherries, etc.
Nutrition Facts : Calories 1386.2, Fat 67.8, SaturatedFat 42.1, Cholesterol 52.2, Sodium 179.2, Carbohydrate 178.6, Fiber 13.5, Sugar 152, Protein 20.3
ALMOND KISSES
This recipe comes from the book "Fudge Cupcake Murder," a Hannah Swensen mystery by Joanne Fluke. I haven't tried it yet, but it sounds good!
Provided by RandiDB
Categories Nuts
Time 25m
Yield 10-12 dozen cookies
Number Of Ingredients 12
Steps:
- Microwave the butter in your mixing bowl to melt it.
- Add the sugar, vanilla, almond extract and molasses.
- Stir until blended.
- Add the baking soda, baking powder and salt.
- Mix well.
- Grind up the almonds. Add them to the bowl and mix.
- Beat the eggs, then pour in and stir.
- Add the flour and mix all the ingredients until thoroughly blended.
- Let dough firm up for a few minutes.
- Form into walnut-sized balls and arrange on a greased cookie sheet, 12 to a standard sheet.
- Cut the Hershey's kisses in half so that each has a point and a base. Press the halves in the middle of your cookie balls, cut side down.
- Bake at 350 degrees for 10 minutes.
- Cool on the cookie sheet for 2 minutes and then remove to a wire rack to finishe cooling.
Nutrition Facts : Calories 713.8, Fat 46.1, SaturatedFat 23.1, Cholesterol 123.1, Sodium 696.5, Carbohydrate 63.9, Fiber 4.2, Sugar 20.3, Protein 12.3
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