Fairy Kiss Cookies Recipes

LOVE AND KISSES COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
• In a microwave-safe bowl, add the chocolate chips. Microwave in 30-second intervals, stirring between each interval, until melted. Allow to cool.
• Using a stand mixer with a paddle attachment, mix the brown sugar, granulated sugar, butter and cooled chocolate on medium speed until combined. Add the eggs one at a time, mixing after each addition, then the vanilla. Scrape the sides of the bowl and continue to mix on medium speed until combined.
• Whisk together the flour, cocoa powder, baking powder and salt in a bowl. Gradually add the dry ingredients to the mixer and mix until just combined.
• Put the red sprinkles in a bowl. Scoop mounded tablespoons of the dough. Roll into balls and roll each ball in the sprinkles to cover completely. Place on the prepared baking sheets. Bake until the cookies are poufy and set, about 10 minutes. When still warm, press a chocolate candy into the top of each. Let the cookies sit on the baking sheets for 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough, sprinkles and chocolate candies.

FAIRY KISSES

Steps:

• Preheat oven to 250°.
• Line 2 rimmed baking sheets with parchment paper.
• In a large mixing bowl, combine egg whites and cream of tartar. Beat at high speed with a mixer until soft peaks form. Gradually add sugars and salt, beating until mixture is thick and creamy, approximately 5 minutes.
• Transfer egg-white mixture to a pastry bag fitted with a large star tip (Ateco #848). Using an upright motion, pipe egg-white mixture onto prepared baking sheets, pulling up tip to produce a drop shape.
• Garnish with sparkling sugar, if desired.
• Bake for 1 hour. Turn oven off, but leave meringues in oven for 6 to 8 hours to continue drying.
• Store in an airtight container with waxed paper between layers.

CHOCOLATE KISS COOKIES

Steps:

• In a large bowl, cream margarine with sugar and vanilla until light and fluffy. Mix in flour and walnuts, beating on low speed of an electric mixer until well mixed. Cover, and refrigerate dough for 2 hours, or until firm enough to handle.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove wrappers from chocolate kisses. Shape approximately 1 tablespoon of dough around each chocolate kiss; be sure to cover chocolate completely. Place cookies on an ungreased cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven. While cookies are still warm, roll them in confectioners' sugar.

FAIRY BITES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line an 8-inch square baking pan with plastic wrap (or cut parchment to fit) leaving a 1-inch overhang.
• Cream together butter, sugar, and vanilla extract in a bowl with an electric mixer on medium speed, scraping bowl often, until well combined. Reduce speed to low and mix in flour and salt until well combined. Stir in sprinkles.
• Knead mixture 4 to 5 times in the bowl until dough forms a ball. Pat dough evenly into the prepared pan. Use overhang to lift dough from pan. Cut dough into 1/2-inch squares. Gently place squares 1/2 inch apart onto an ungreased baking sheet.
• Bake until bottoms just begin to brown, about 15 minutes.

FAIRY KISS COOKIES

Steps:

• To make the base mixture, tip the flour and icing sugar into a bowl with a pinch of salt and stir together. Add the egg yolks and butter to the bowl and mix everything together slowly to make a dough. Knead briefly until smooth on a flour-dusted worksurface. Form the dough into a roll about 2½-3cm across. Wrap in foil and chill for 1 hour.
• Heat the oven to 160C/fan 140C/gas 3. Cover 2-3 baking sheets with baking parchment. Cut the dough roll into 45 thin slices and put the slices on the sheets. Put one toffee or caramel (upside down if using cups) on each.
• For the meringue, put the 3 egg whites in a bowl and begin to beat to soft peaks. Beat in the sugar and a pinch of salt in batches and beat for 4-5 minutes until you have stiff glossy meringue peaks. Spoon into a pastry bag with plain nozzle and pipe the meringue in a spiral, starting at the base, all the way up the toffee centre until it is completely covered. Smooth over any gaps. Repeat with the remaining cookies. Bake for 18 minutes. Cool completely.

FORGOTTEN KISS COOKIES

Steps:

• # Preheat over to 375 degrees f.
• # In a large bowl, beat butter, sugars, and vanilla until well blended.
• # Add the flour and blend until smooth.
• # Stir in mini chocolate chips.
• # Mold a scant Tablespoon of cookie dough around each unwrapped kiss, covering completely. Shape into balls.
• # Place into un-greased cookie sheet.
• # Bake 10-12 minutes or until set.
• # Cool slightly, move from cookie sheet to wire rack. Cool completely.
• # Prepare chocolate drizzle, if desired, drizzle over each cooled cookie.
• # Enjoy!
• Chocolate Drizzle = In a small microwavable bowl, place 1/4 cup mini chocolate chips and 1 teaspoon shortening. Microwave for 30 seconds to melt. stir until smooth. Drizzle over cookies.