Hiddenkisses Recipes

HIDDEN KISSES

Steps:

• In a bowl using an electric mixer on high speed, cream the butter and sugar well for about 4 minutes.
• Beat in vanilla and salt.
• Add flour gradually.
• Sprinkle with water.
• Mix well. The mixture will be crumbly.
• Cover and refrigerate the dough for 45 minutes.
• Pinch off about 1 tbsp of dough.
• Using both hands, form into a ball.
• With the flat of your hand, flatten it against the countertop making it as thin as possible.
• Preheat oven to 375°F.
• Peel off the wrapper from a chocolate kiss.
• Place 1 kiss in the centre of the flattened dough.
• Bring the dough up with the tips of your fingers, shaping it neatly around the chocolate kiss.
• Repeat until all the dough and/or kisses are used up.
• Place the dough-covered kisses 1 inch apart on an ungreased baking sheet.
• When the oven is ready, bake the cookies for 10 to 11 minutes until golden brown.
• Do not let them get too brown or burnt.
• Remove the baking sheet and let the cookies cool for 30 minutes.
• Dust with the icing sugar.

HIDDEN KISSES

Steps:

• In a large bowl, cream the butter, sugar, and vanilla and almond extracts. Stir in the flour and blend well. Add the pecans and blend well. Cover the bowl and refrigerate the dough for 1 hour. Preheat the oven to 375 degrees.
• Unwrap the Hershey's Kisses. Press a scant tablespoon of dough around each Kiss, covering it completely; shape into balls.
• Place the cookies on ungreased cookie sheets and bake for 10 minutes. Cool slightly, then transfer to a rack to cool completely. Roll the cookies in confectioners' sugar.

HAZELNUT KISSES

Steps:

• Preheat oven to 375 degrees. Toast hazelnuts in oven on a rimmed baking sheet until skins split and flesh turns deep golden brown, 10 to 12 minutes.
• When nuts are cool enough to handle, rub off as much of the skin as will come off easily. Let cool completely.
• Process nuts in a food processor with 1/4 cup sugar until very fine.
• Beat egg whites with the salt in the bowl of an electric mixer (or by hand), until soft peaks form. Add remaining 1/2 cup sugar, and beat until egg whites hold stiff (but not dry) peaks.
• Add nut mixture, flour, and vanilla to egg whites; beat until just combined. Refrigerate, covered, until cold, at least 1 hour or up to 1 day.
• Line a baking sheet with parchment paper or a Silpat baking mat. With cool, dampened hands, mold heaping tablespoons of dough into pyramid shapes, each about 1 1/2 inches wide and 1 1/4 inches high. Transfer to lined sheet.
• Bake cookies until edges and bottoms begin to brown, 15 to 18 minutes.