Peppermint Wonton Kisses Recipes

PEPPERMINT WONTON KISSES

Steps:

• Place a kiss on the center of a wonton wrapper. Moisten the edges with water (I like to keep a small bowl handy to dip my fingers in as I go.) Fold the opposite corners together over the kiss and pinch the seams together to seal.
• In a skillet or deep fryer, heat 1 inch of oil to 375 degrees. Fry until golden brown (less than 2 minutes) turning once.
• Drain on paper towels and then dust with powdered sugar. For best results, serve right away.

PEPPERMINT MERINGUES

Steps:

• In a bowl, beat egg whites until foamy. Sprinkle with salt and cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 7 minutes. Drop by teaspoonfuls onto ungreased foil or paper-lined baking sheets; sprinkle with the crushed candy. , Bake at 225° for 1-1/2 hours. Turn off heat; leave cookies in the oven with the door ajar until cool, for at least 1 hour. Store in an airtight container.

PEPPERMINT CANDY CANE KISS COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine butter, sugar, eggs, vanilla extract, and peppermint extract in a large bowl; beat with an electric mixer until smooth. Mix in flour, baking soda, and salt. Shape dough into 1-inch balls and place on ungreased baking sheets.
• Bake in the preheated oven until edges are golden, 9 to 10 minutes. Remove from the oven and press a white chocolate kiss in the center of each cookie. Immediately place the baking sheets in the freezer so the candy does not melt. Remove after 15 minutes. Repeat with remaining dough.

SUPER EASY PEPPERMINT KISSES

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.

CANDY CANE BLOSSOM COOKIES

Steps:

• Freeze kisses in a covered container for at least 1 hour. Place candy canes in a food processor; process until finely crushed., Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Shape into 1-in. balls; roll in crushed candy canes. Place 2 in. apart on parchment-lined baking sheets. , Bake 10-12 minutes or until bottoms are golden brown. Immediately press a kiss into center of each cookie. Remove from pans to wire racks to cool.