Lizs Peppermint Kisses Recipes

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PEPPERMINT TWIST KISSES



Peppermint Twist Kisses image

As rosy as Santa's cheeks, these merry morsels with chocolate kisses on top are a delightful yuletide favorite and one of my most-requested recipes. -Traci Wynne, Denver, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 9

36 candy cane kisses or milk chocolate kisses, unwrapped
1/2 cup butter, softened
1/3 cup sugar
1/4 teaspoon salt
1 large egg yolk
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
4 to 8 drops red food coloring

Steps:

  • Freeze kisses in a covered container for at least 1 hour. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg yolk and extracts. Gradually beat flour into creamed mixture., Divide dough in half; tint one portion red. Divide each half into four portions and shape into 9-in. long rolls. Place one red log next to one white log; twist gently to create one swirled roll. Roll gently until it becomes one log. Repeat with remaining dough. Wrap logs in plastic wrap; refrigerate 1 hour or until firm., Preheat oven to 350°. Unwrap dough. Cut each log crosswise into nine slices; shape each slice into a ball. Place 1 in. apart on ungreased baking sheets. Flatten slightly with a glass., Bake 10-12 minutes or until edges are lightly browned. Immediately press a kiss into center of each cookie. Remove from pans to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Nutrition Facts : Calories 72 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 46mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

PEPPERMINT KISSES



Peppermint Kisses image

These are fun, refreshing and low in fat! -Lynn Bernstetter, Lake Elmo, Minnesota.

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield about 3 dozen.

Number Of Ingredients 5

2 large egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
2 regular-size peppermint candy canes (one green, one red), crushed

Steps:

  • Let egg whites stand at room temperature 30 minutes. , Preheat oven to 225;. Add cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition. Continue beating until stiff, glossy peaks form., Transfer egg whites to piping bag. Pipe 1-1/2-in. cookies 2 in. apart onto parchment-lined baking sheets. Sprinkle half with crushed red candy canes, half with green, or with both. , Bake until firm but not brown, 1-1/2 to 2 hours. Remove to wire racks to cool completely. Store in an airtight container.

Nutrition Facts : Calories 16 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

SUPER EASY PEPPERMINT KISSES



Super Easy Peppermint Kisses image

My kids beg for these sweets every Christmas and Valentines day. They are lowfat, super easy, and adorable!

Provided by Ezri_B

Categories     Candy

Time 1h5m

Yield 24-36 kisses

Number Of Ingredients 5

2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
2 peppermint candy canes, crushed

Steps:

  • In a mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; beat until soft peaks form.
  • Beat in sugar, 1 tablespoon at a time, until stiff and glossy.
  • Spoon meringue into a pastry bag or a resealable plastic bag. If using a plastic bag, cut a 1 inch hole in the corner.
  • Squeeze 1-1/2 inch kisses of meringue onto ungreased foil-lined baking sheets. Sprinkle with crushed candy canes.
  • Bake at 225F for 1-1/2 to 2 hours or until dry but not brown. Cool; remove from foil. Store in an airtight container.

Nutrition Facts : Calories 17.6, Sodium 16.7, Carbohydrate 4.2, Sugar 4.2, Protein 0.3

PEPPERMINT MERINGUE KISSES



Peppermint Meringue Kisses image

I clipped this recipe from the annual Washington Post Christmas Cookie Food section in 2011. This has become part of our Christmas cookie tradition.

Provided by GibbyLou

Categories     Drop Cookies

Time 4h20m

Yield 36 small cookies

Number Of Ingredients 4

1 cup confectioners' sugar
2 large egg whites, at room temperature
1/8 teaspoon peppermint oil extract
1/3 cup candy canes (or crushed) or 1/3 cup hard peppermint candy, finely chopped (or crushed)

Steps:

  • Preheat the oven to 175 degrees F. Line a large baking sheet with parchment paper; do not use a silicone liner.
  • Sift the confectioners' sugar twice to remove any lumps. Divide the sifted sugar in half.
  • Beat the egg whites in the bowl of a stand mixer or hand-held mixer on medium speed until frothy, then increase the speed to medium-high and beat to form soft peaks. With the motor running, gradually add half of the sifted confectioners' sugar; beat to form firm peaks. Add the peppermint extract and beat just to combine. Remove bowl from the mixer.
  • Sift the remaining sugar (yes, one more time) into the egg white mixture. Gently fold it in to form a batter that can hold its shape.
  • The cookies can be dropped by spoonful onto the baking sheet. Or, transfer the batter to a pastry bag or resealable plastic food storage bag fitted with a large star tip. Pipe kisses that are about 1 1/2 inches wide and 1 inch high onto the parchment paper-lined baking sheets, spacing them at least 1/2 inch apart.
  • Sprinkle the finely chopped or crushed candies evenly over the meringue kisses.
  • Bake for about 3 hours, until dry and crisp. Turn off the oven; let the kisses remain in the oven for 1 hour to dry thoroughly before serving or storing.

Nutrition Facts : Calories 14, Sodium 3.1, Carbohydrate 3.3, Sugar 3.3, Protein 0.2

CHOCOLATE PEPPERMINT KISSES



Chocolate Peppermint Kisses image

From the "Favorite Recipes" cookbook of my church, Christ the King Lutheran Church of Mankato, MN.

Provided by BeccaB3c

Categories     Dessert

Time 1h

Yield 25 serving(s)

Number Of Ingredients 7

3 egg whites
1/4 teaspoon salt
1 cup sugar
2 tablespoons sugar
3/4 teaspoon vanilla
3/4 cup chocolate chips
3 tablespoons finely crushed peppermint candies

Steps:

  • Beat egg whites and salt at a high speed until stiff but not dry.
  • Add sugar gradually.
  • Beat 5 minutes longer or until very stiff.
  • Fold in vanilla, chocolate chips and crushed peppermint candy.
  • Drop from teaspoon onto greased cookie sheet.
  • Bake at 250 degrees about 45 minutes.

Nutrition Facts : Calories 61.4, Fat 1.5, SaturatedFat 0.9, Sodium 30.4, Carbohydrate 12.2, Fiber 0.3, Sugar 11.8, Protein 0.6

PEPPERMINT MERINGUE KISSES



Peppermint Meringue Kisses image

Make and share this Peppermint Meringue Kisses recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Drop Cookies

Time 1h15m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 4

2/3 cup sugar
3 ounces peppermint candies, red and white
2 large egg whites
1/8 teaspoon cream of tartar

Steps:

  • Preheat oven to 275 degrees. Line 2 baking sheets with parchment paper.
  • In a food processor, pulse the sugar until finely ground and transfer to a bowl. Pulse the peppermint candies until finely chopped; transfer to a measuring cup. Return any large pieces to the processor and pulse a few more times. You should have a scant 1/2 cup crushed candy.
  • Using an electric mixer, beat the egg whites and cream of tarter on medium-high speed until soft peaks form. Slowly add the sguar and continue beating until the whites for stiff glossy peaks. Fold in the crushed peppermints. Drop the mixture by teaspoonfuls about 1 inch apart on baking sheets.
  • Bake the cookies for 25 minutes. Reduce the oven temperature to 250 degrees and bake for 25 minutes longer. Let cool completely on a wire rack.

Nutrition Facts :

LIZ'S PEPPERMINT KISSES.



Liz's Peppermint Kisses. image

You will love these for Christmas. My dad taught me this recipe, if I can do it (I have lousy hands...lol), you can do it. How did I get the sprinkles and dragées to stick? I used a thin coating of brown rice syrup that I painted on with a small brush (brown rice syrup is a liquid sweetener made from brown rice, that is just about half as sweet as sugar). Serving size really depends on how big or small you make them, I put 20 as an estimate. Have fun and enjoy!!!

Provided by .Liz.Daddys little

Categories     Candy

Time 1h35m

Yield 20 serving(s)

Number Of Ingredients 3

3 egg whites
1/2-3/4 cup sugar (depending on how sweet you like yours)
1/2 teaspoon peppermint extract

Steps:

  • Preheat the oven to 175.
  • Place a small pan of water on the stove and heat till simmering. Place egg whites in a mixing bowl and pour in the sugar. Move the mixing bowl over to the simmering water, but make sure the bottom does not touch the water. Gently stir the sugar and egg whites together for 2 minutes until the eggs warm up.
  • Using the whisk attachment, mix on high speed until you have firm peaks. Gently mix in peppermint extract until combined. Place a pastry bag fitted with a star tip into a large drinking glass and fold back the sides. Spoon the meringue into the bag and pull up the sides. Pipe onto 2 parchment lined baking sheets and place in the oven. Bake until the meringues are crisp, but have no color on them. This takes about 1 1/2 to 2 1/2 hours depending on the size. Turn the oven off and leave the door ajar to let them cool completely.

Nutrition Facts : Calories 22.2, Sodium 8.2, Carbohydrate 5, Sugar 5, Protein 0.5

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