Secret Almond Kisses Cookies Recipe 395

SECRET KISS COOKIES

Steps:

• In a large bowl, cream butter, sugar and vanilla until light and fluffy, 5-7 minutes. Gradually add flour and mix well. Fold in walnuts. Refrigerate dough until firm, 2-3 hours. , Preheat oven to 375°. Shape into 1-in. balls. Flatten balls and place a chocolate kiss in the center of each; pinch dough together around kiss. Place 2 in. apart on ungreased baking sheets. , Bake until set but not browned, 12 minutes. Cool 1 minute; remove from pans to wire racks. , Sift together 2/3 cup confectioners' sugar and cocoa. While cookies are still warm, roll half in cocoa mixture and half in remaining confectioners' sugar. Cool completely. Store in an airtight container.

ALMOND KISSES

Steps:

• Preheat the oven to 350 degrees F.
• Start with Alton's Sugar Cookie Dough recipe.
• On a work surface, knead the flour into the Sugar Cookie Dough until well combined. Add chopped almonds and almond extract and knead dough until evenly incorporated.
• Scoop level tablespoons of dough and roll into smooth balls between the palms of your hands. Place balls about 1 inch apart on a parchment-lined baking sheet and chill for 20 minutes. Bake until set and golden on the bottom, about 12-14 minutes. Let cool 10 minutes on the baking sheet. Stir the confectioner's sugar and sanding sugar together in a shallow dish.
• While cookies are still warm, roll in sugar mixture with a fork until completely coated, gently pressing cookies into mixture to adhere the sanding sugar. Transfer to a rack to cool completely.
• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

SECRET ALMOND KISSES COOKIES RECIPE - (3.9/5)

Steps:

• *1*. Heat oven to 375°F. Remove wrappers from chocolates. *2*. Beat butter, granulated sugar and vanilla in large bowl until fluffy. Add flour, almonds and almond extract, if desired; beat on low speed of mixer until well blended. *3*. Using about 1 tablespoon dough for each cookie, shape dough around each chocolate piece; roll in hand to make ball. (Be sure to cover each chocolate piece completely.) Place on ungreased cookie sheet. *4*. Bake 10 to 12 minutes or until cookies are set but not browned. Cool slightly; remove from cookie sheet to wire rack. While still slightly warm, roll in powdered sugar. Cool completely. Store in tightly covered container. Roll again in powdered sugar just before serving.

SECRET KISS COOKIES

Steps:

• In a large bowl, cream together the butter, sugar, and vanilla until light and fluffy. Gradually add the flour and mix well. Fold in the walnuts. Refrigerate the dough 2-3 hours until firm.
• Shape into 1 inch balls. Flatten the balls and place a candy kiss in the center of each. Pinch the dough together around the kiss. Place 2 inches apart on an ungreased cookie sheet.
• Bake at 375 degrees for 12 minutes or until set but not browned. Cool for one minute and then remove from cookie sheet to wire rack.
• After the cookies have cooled, you can roll them in powdered sugar if you wish. I prefer them without the extra sugar.

HERSHEY'S SECRET KISS COOKIES

Steps:

• In a bowl, combine the butter, sugar, and Vanilla, and cream together until smooth.
• Add the Pecans, and flour, and stir until well combined.
• Place the dough in the refrigerator to chill for about 45 minutes.
• While the dough is chilling, line 2 cookie sheets with Parchment paper, and remove the wrappers from the chocolate Kisses.
• When the dough is chilled, remove from the refrigerator, and using about a Tablespoonful of dough, roll it slightly in your palms, and press in the center.
• Place a chocolate kiss in the center of the cookie dough, and pull the dough up around the candy.
• Gently roll the dough to form a ball and place it on the parchment paper.
• Continue until you've used all the dough.
• Place the cookie sheets in the oven at 375 degrees for 14 minutes, until the cookies are golden brown on the bottom edges.
• Remove the cookies from the oven, and allow them to cool until they are just warm.
• Place a clean piece of Parchment paper on the counter and place the powdered sugar in a bowl.
• Place a small bit of powdered sugar where each cookie will set on the parchment paper.
• When the cookies are still just warm, roll them in the powdered sugar in the bowl, then place them on the parchment paper on powdered sugar to prevent them from sticking.
• Allow cookies to completely cool.
• Serve and Enjoy!

ALMOND BLOSSOMS (KISS COOKIES)

Steps:

• Preheat oven to 350F with rack on lower middle position. Line baking sheets with parchment or silicone mats.
• In a stand mixer bowl, add the butter and almond butter. Mix with the paddle attachment on medium high speed, until well combined. Add both sugars and beat again until fluffy and light. Add egg, both extracts, and beat to combine.
• In a separate bowl, whisk together the flour, baking soda, and salt. Gently add into the butter mixture, beating on low-speed just until combined. Shape balls of dough, 1-inch each. Roll in bowl of granulated sugar to coat the dough balls. Place 2 inches apart on lined cookie sheets. Bake 7-8 minutes or until cookies are puffy and slightly browned on the bottom/edges. Remove cookies from oven and gently press chocolate kisses into the centers of cookies while hot. Cool completely on cookie sheet before attempting to transfer. Keep cookies in airtight container for freshness.

ALMOND KISS COOKIES

Steps:

• In a bowl, cream butter and sugars. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for 1 hour or until easy to handle., Roll into 1-in. balls, then roll in additional sugar. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 13-15 minutes or until golden brown. Immediately press a chocolate kiss into the center of each cookie. Cool on wire racks. Combine glaze ingredients; drizzle over cookies.

ALMOND KISSES

Steps:

• Preheat oven to 300 degrees F. Grease cookie sheets.
• Chop almonds into 5 or 6 pieces each and set aside.
• Separate eggs and whip egg whites until stiff. Fold in brown sugar, flour and almonds. Stir lightly.
• Drop by teaspoonfuls onto cookie sheets and bake about 30 minutes.

ALMOND KISS COOKIES

Steps:

• In a mixing bowl, cream butter and sugars.
• Beat in egg and extract.
• Combine the flour, baking soda and salt; gradually add to creamed mixture.
• Cover and chill for 1 hour or until easy to handle.
• Roll dough into 1-inch balls, then roll in additional sugar.
• Place 2-inches apart on ungreased baking sheets.
• Bake at 325° for 10-12 minutes or until golden brown.
• Immediately press a chocolate kiss into the center or each cookie.
• Cool on wire racks.
• Combine glaze ingredients; drizzle over cookies.

SECRET ALMOND COOKIES

Steps:

• 1. Heat oven to 375 degrees. Remove the wrappers from kisses.
• 2. Beat butter, granulated sugar and vanilla in large bowl until fluffy . Add flour, almonds, and almond extract. If desired. beat on low speed of mixer until well blended.
• 3. Using about 1 tablespoon dough for each cookie, shape dough around each chocolate piece, roll in hand to make ball (be sure to cover each chocolate piece completely) Place on ungreased cookie sheet.
• 4. Bake 10 to 12 minutes or until cookies are set but not browned. Cool slightly, remove from cookie sheet to wire rack. While still slightly warm, roll in powdered sugar. Cool completely and store in tightly covered container. Roll again in powdered sugar just before serving. Makes 36 cookies.

SECRET ALMOND KISS COOKIES

Steps:

• Heat oven to 375 degrees F. Remove wrappers from chocolates.
• Beat butter, granulated sugar and vanilla in large bowl until fluffy. Add flour and almonds; beat on low speed of mixer until well blended.
• Using about 1 tablespoon dough for each cookie, shape dough around each chocolate piece; roll in hand to make ball. (Be sure to cover each chocolate piece completely.) Place on ungreased cookie sheet.
• Bake 10 to 12 minutes or until cookies are set but not browned. Cool slightly; remove from cookie sheet to wire rack. While still slightly warm, roll in powdered sugar. Cool completely. Store in tightly covered container. Roll again in powdered sugar just before serving.