Penzeys Chocolate Chip Kisses Recipes

PENZEY'S CHOCOLATE SPICE DROP COOKIES

Steps:

• Pre-heat oven to 350 degrees.
• Sift the flour into a large bowl.
• Cut the shortening in with a knife.
• Add sugar, cloves, nutmeg, cinnamon, baking powder, baking soda, cocoa, and nuts.
• Mix well.
• Add milk gradually and mix thouroughly.
• Drop dough by teaspoon 1 1/2 inches apart on a large, greased cookie sheet.
• Bake at 350 degrees for 8-10 minutes.
• Let cookies cool before frosting.
• Frosting:.
• Mix all ingredients together until smooth.
• Frost cooled cookies.

CHOCOLATE CHIP MERINGUE KISSES

Steps:

• Preheat oven to 175 degrees. Line several baking sheets with Silpats or parchment paper, and set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until they form soft peaks. Sprinkle a few spoonfuls of superfine sugar over the beaten egg whites, and whisk in on low speed to combine.
• Increase speed of mixer, and continue adding superfine sugar a spoonful at a time, whisking constantly, until all has been incorporated and mixture is firm enough to hold stiff and glossy peaks. Fold in the chocolate chips.
• Pipe or spoon small mounds of meringue mixture onto baking sheets, spacing mounds about 1 inch apart. Bake meringues until completely dry to the touch, about 3 hours.
• Transfer sheets to a wire rack to cool completely. Store in an airtight container for up to 3 days. Before serving, dust meringues with confectioners' sugar and cocoa powder.

PENZEY'S CHOCOLATE CHIP KISSES

Steps:

• Preheat oven to 250.
• Beat egg whites, cream of tartar, and salt on high speed until peaks form (about 3 mins).
• Add vanilla extract and food coloring.
• Gradually add the sugar, beating until stiff.
• Gently fold in chocolate chips.
• Drop by scant teaspoons onto a greased cookie sheet about 2 inches apart.
• Bake at 250 for 25 minutes.
• The kisses will be chewy on the inside and slightly brown on the botom and will retain their pink color.