SUPER-DUPER CHOCOLATE KISSES RECIPE - FOOD.COM
I found this recipe on Better Homes & Gardens. To store the remaining cookies, layer them between waxed paper in an airtight container. They can be stored at room temperature for up to 3 days or in the freezer for up to 3 months.
Total Time 48 minutes
Prep Time 40 minutes
Cook Time 8 minutes
Yield 40 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Lightly grease a cookie sheet.
- Combine cookie dough and cocoa powder in a large ziplock plastic bag.
- Seal bag and knead the dough.
- Remove the dough from the bag.
- Put sprinkles in a small bowl and milk in another small bowl.
- Shape dough into 1 inch balls.
- Dip balls into milk to moisten and then roll in sprinkles to cover.
- Place balls 2 inches apart on cookie sheet.
- Bake for about 8 minutes or until edges are firm.
- Immediately press a chocolate kiss into the center.
- Transfer cookies to a wire rack to cool.
Nutrition Facts : Calories 54, FatContent 2.5, SaturatedFatContent 0.9, CholesterolContent 2.9, SodiumContent 25, CarbohydrateContent 7.6, FiberContent 0.4, SugarContent 0, ProteinContent 0.7
DARK CHOCOLATE-PISTACHIO-ORANGE KISSES | SOUTHERN LIVING
These three flavors make for the ultimate sweet treat.
Provided by Paige Grandjean
Total Time 4 hours 30 minutes
Yield 48
Number Of Ingredients 5
Steps:
- Preheat oven to 200°F with rack in lower third position. Spread about ? teaspoon of the Basic Meringue into each corner of 2 unrimmed baking sheets. Line each baking sheet with parchment paper; press into meringue to hold parchment in place. Set aside.
- Using a spatula, gently stir orange zest and a very small amount of food coloring into remaining Basic Meringue in bowl until incorporated. Stir in additional coloring until desired color. Transfer mixture to a large (about 18-inch) piping bag fitted with a ¾-inch French star piping tip (such as Ateco 869). Pipe 2-inch-wide (about 1-inch-high) rounds spaced at least ½ inch apart on prepared baking sheets. You should have 48 meringues total.
- Bake meringues in preheated oven until dry, 1 ½ to 2 ½ hours. Turn oven off; let cool completely in oven until crisp, at least 2 hours or up to 12 hours. Store in an airtight container up to 1 week.
- Microwave chopped chocolate in a medium-size microwavable bowl on HIGH until melted and smooth, about 90 seconds, stopping to stir every 30 seconds. Place chopped pistachios in a small shallow bowl. Working with 1 meringue at a time, carefully dip bottom into melted chocolate so that it comes about ¼ inch up the sides; let excess drip off. Dip meringue into pistachios to coat chocolate completely, and place on a baking sheet lined with parchment paper. Repeat process with remaining meringues, melted chocolate, and pistachios. Let stand at room temperature until chocolate is set, about 30 minutes. Dipped meringues can be stored in an airtight container at room temperature up to 1 week.
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SUPER-DUPER CHOCOLATE KISSES RECIPE - FOOD.COM
I found this recipe on Better Homes & Gardens.
To store the remaining cookies, layer them between waxed paper in an airtight container.
They can be stored at room temperature for up to 3 days or in the freezer for up to 3 months.
From food.com
Reviews 5.0
Total Time 48 minutes
Calories 54 per serving
From food.com
Reviews 5.0
Total Time 48 minutes
Calories 54 per serving
- Transfer cookies to a wire rack to cool.
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