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.
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
SNICKERDOODLE KISS COOKIES
Snickerdoodle Hershey Kiss Cookies are a fun and easy dessert to make with kids during the holidays. They're a peanut-free alternative to a classic cookie!
Provided by Jordan Zelesnick
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 F.
- In a medium-sized mixing bowl, sift the flour, baking soda, baking powder, and salt.
- In a large mixing bowl, using an electric mixer beat the butter and white and brown sugar until light and fluffy. Then add the vanilla, egg, and cookie butter and blend for 1-2 minutes. Slowly begin mixing in the dry ingredients about 1/2 cup at a time.
- Cover and chill the dough for 15-30 minutes.
- Using a 1.5 tbsp cookie scoop, form balls and roll in cinnamon sugar until covered. Place on a plate and into the freezer for 5-10 min. This will keep them chunkier and from spreading. Evenly place the cookie dough balls on a cookie sheet (mine held 8), and bake for 10 minutes.
- Let them cool and gently press the chocolate kisses into the center of the warm cookie.
Nutrition Facts : Calories 370 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 23 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 257 grams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
HERSHEY'S KISS SNOWBALL COOKIES
Hershey's Kiss Snowball Cookies are a classic Christmas dessert recipe to make during the holidays. These snowball surprises are stuffed with a chocolate kiss in the center surrounded by pecan shortbread cookie dough and rolled in powdered sugar to give it that classic snowball look. An easy Christmas cookie tray recipe that everyone will love.
Provided by Jessica (swankyrecipes.com)
Categories Dessert
Time 27m
Number Of Ingredients 9
Steps:
- Cream butter, powdered sugar, and sugar until light and fluffy; about 4 minutes.
- Beat in vanilla extract, and salt, wiping down the sides of the bowl with a spatula as you go.
- With mixer on low, slowly add flour until incorporated.
- Mix in ground pecans. Turn mixer to high for 2-3 seconds to fully incorporate.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Scoop 1½ tbsp cookie dough. Split the ball in half and add a chocolate kiss to the center.
- Roll the dough between the hands until smooth.
- Place 1½ inches apart on cookie sheet.
- Bake in oven for 15-18 minutes.
- Transfer to rack once cool.
- Roll balls in powdered sugar.
Nutrition Facts : Calories 240 kcal, Carbohydrate 26 g, Protein 2 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 20 mg, Sodium 50 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
RASPBERRY ALMOND KISS COOKIES
So easy and tasty too. I got this recipe from my mother in law years ago. I prefer them without the kisses however they are good with or without them.
Provided by M.E. Blevins
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 42m
Yield 36
Number Of Ingredients 14
Steps:
- In a medium bowl, cream together the butter, 1/2 cup white sugar and brown sugar until smooth. blend in the egg and 1 teaspoon almond extract. Combine the flour, baking soda and salt; stir into the creamed mixture. Cover dough and refrigerate for at least one hour, or until easy to handle.
- Preheat the oven to 325 degrees F (165 degrees C). Roll dough into 1 inch balls, roll the balls in the remaining white sugar and place them 2 inches apart onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until golden brown. While hot from the oven, immediately press a chocolate kiss into the center of each one. Remove from cookie sheets to cool on wire racks.
- In a small bowl, mix together the confectioners' sugar, milk, raspberry jam and 1/4 teaspoon almond extract until smooth. Drizzle over cooled cookies.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 19.6 g, Cholesterol 13.1 mg, Fat 4.4 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.6 g, Sodium 76.7 mg, Sugar 11.1 g
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Servings 48Total Time 2 hrs 30 minsCategory Tags
- Beat butter, sugar, egg yolks, milk and vanilla in large bowl until well blended. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough 1 to 2 hours or until firm enough to handle.
- Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease. Shape dough into 48 equal (about 1 inch) balls; roll in chopped almonds, lightly pressing almonds into dough. Place on prepared cookie sheet.
- Bake 10 to 12 minutes or until set. Cool 1 minute; press chocolate piece into center of each cookie. Slide parchment paper and cookies to wire rack or remove cookies from greased cookie sheet to wire rack. Cool completely. Makes 48 cookies.
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Reviews 4Category CookiesServings 40Estimated Reading Time 6 mins
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream the butter and sugars for about 3 minutes.
- Stir in the flour, almond meal, baking soda, and salt until just combined. Cover and refrigerate for at least 2 hours.
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From onceuponachef.com
Cuisine ItalianTotal Time 1 hrCategory DessertsCalories 114 per serving
- Place the almonds and 3 tablespoons of the granulated sugar in the bowl of a food processor fitted with the steel blade. Process until the almonds are finely ground and powdery.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and confectioners' sugar on medium speed until creamy and light, about 2 minutes. Beat in the vanilla and rum (if using), scraping down the sides of the bowl as necessary. Add the dry ingredients and beat on low speed until combined, then beat in the ground almond mixture. Scrape the dough onto a large piece of plastic wrap, wrap it, and flatten it into a disc. Chill for about 1 hour, or until it is firm enough to handle.
- Preheat the oven to 325°F and set two oven racks in the centermost positions. Line two baking sheets with parchment paper.
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From glad.com
Servings 40Estimated Reading Time 50 secsCategory DessertTotal Time 2 hrs 30 mins
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream the butter and sugars for about 3 minutes.
- Stir in the flour, almond meal, baking soda, and salt until just combined. Cover and refrigerate for at least 2 hours.
CHOCOLATE CHERRY BLOSSOM COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
Reviews 13Estimated Reading Time 6 minsCategory CookiesTotal Time 5 hrs 15 mins
- First, make sure you have enough room in the freezer/refrigerator because you’ll need to quickly chill the baked cookies with the Hershey’s Kiss on top in step 4.
- Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla and almond extracts. Scrape down the sides and the bottom of the bowl as needed. With the mixer running on high, slowly drizzle in 1 Tablespoon of the cherry juice. Beat for 1 minute on high. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed, then, with the mixer still running on low, add the chopped cherries. Beat just until the cherries are disbursed in the dough. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours (and up to 3 days). If the cookie dough is not sufficiently chilled, your cookies will spread all over the cookie sheet.
- Preheat oven to 350F degrees. Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they’re nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough.
- Bake for 11-12 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake. In fact, I only baked mine for 10 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes then gently press a Hershey’s Kiss into each cookie and quickly stick the baking sheet in the freezer or fridge so the warm cookie does not completely melt the chocolate. Let the Hershey’s Kiss set on the cookies in the freezer/refrigerator for about 15 minutes.
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5/5 (1)Published 2021-07-01Category Desserts, Recipe Roundup
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- Secret Kiss Cupcakes. What could be better than biting into a heavenly chocolate cupcake to find a tasty surprise inside? To be honest, you could use this little trick for any number of cupcake flavors.
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