Forgotten Kiss Cookies Recipes

MERINGUE COOKIES ("FORGOTTEN KISSES")

Steps:

• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
• In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.

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.

FORGOTTEN COOKIES

Steps:

• Position 2 oven racks in the center of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Beat the egg whites and salt in a large bowl on medium speed until frothy. Add the cream of tartar and increase the speed to medium high. Beat in the sugar, 1 tablespoon at a time, then add the vanilla extract. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes. Gently fold in the chocolate chips with a rubber spatula.
• Using a spring-loaded ice-cream scoop (or 2 spoons, using one to nudge the meringue off the other), scoop the meringue into mounds about 2 inches apart on the prepared baking sheets. Sprinkle each cookie with a few more chocolate chips.
• Put the baking sheets in the oven, then immediately turn off the oven. Let the meringues stand in the oven until dry, at least 4 hours and up to overnight.

FORGOTTEN KISSES

Steps:

• Beat egg whites with cream of tartar and salt in small mixer bowl until soft peaks form.
• Gradually beat in sugar continue beating until stiff peaks form.
• Add vanilla, and beat until combined.
• Drop meringue mixture by teaspoonfuls onto greased cookie sheets top each with a Hershey's Kiss.
• Cover kiss completely with a small teaspoonful of meringue.
• Place in a preheated 375 degree F oven.
• Immediately turn off oven and let cookies remain in oven overnight or until completely dry.

FORGOTTEN KISS COOKIES

Steps:

• Heat oven to 375 degrees F. Grease cookie sheet. Remove wrappers from chocolate pieces.
• Beat egg whites with cream of tartar, salt and vanilla in medium bowl until soft peaks form. Gradually add sugar, one tablespoon at a time, beating 4 to 5 minutes or until stiff peaks form, mixture is glossy and sugar is dissolved
• Drop meringue by half teaspoons onto prepared cookie sheet; top with chocolate piece. Cover chocolate piece with small teaspoon meringue, making certain to completely cover chocolate. Place cookies in hot oven. Turn off oven and allow cookies to remain overnight or until oven has cooled completely. About 30 cookies.

FORGOTTEN KISS COOKIES

Steps:

• Heat oven to 375 degrees F. Grease cookie sheet. Remove wrappers from chocolate pieces.
• Beat egg whites with cream of tartar, salt and vanilla in medium bowl until soft peaks form. Gradually add sugar, one tablespoon at a time, beating 4 to 5 minutes or until stiff peaks form, mixture is glossy and sugar is dissolved
• Drop meringue by half teaspoons onto prepared cookie sheet; top with chocolate piece. Cover chocolate piece with small teaspoon meringue, making certain to completely cover chocolate. Place cookies in hot oven. Turn off oven and allow cookies to remain overnight or until oven has cooled completely. About 30 cookies.