Chocolate Kiss Bon Bon Cookies Recipes

Steps:

• Preheat oven to 350.
• Beat butter and sugar in large bowl with electric mixer on medium speed, or mix by hand.
• Stir in flour, salt, egg, vanilla and a few drops of food color.
• Wrap JUST enough dough around the chocolate kiss to cover it. Form into a small ball and place on cookie sheet.
• Refrigerate the cookies and cookie sheet for at least 10 minutes.
• Bake 10 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack.

Steps:

• 1. Mix throughly butter, sugar and vanilla and food coloring if desired. Stir in flour and salt. If dough is dry add cream. Wrap dough around fillings i.e. Hershey kisses or gum drops. Place 1 inch apart on ungreased cookie sheet. Bake at 350 degrees 12 to 14 minutes or until set but not browned. Dip tops of warm cookies in icing.
• 2. ICING------ Mix well.Add food coloring if desired. For chocolate icing add 1 square unsweetened chocolate, melted and use 1/4 cup cream.

Steps:

• In a large bowl, combine flour and pecans; set aside. , In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Stir in milk and vanilla until blended. Add to flour mixture and mix well. , Preheat oven to 350°. When dough is cool enough to handle, shape a tablespoonful around each chocolate kiss. Place 1 in. apart on ungreased baking sheets. Bake 7-9 minutes or until tops begin to crack. Cool on wire racks. , In a microwave, melt white chocolate and oil; stir until smooth. Drizzle over cookies.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Combine flour and salt; gradually add to the creamed mixture. , Divide dough into 24 portions; shape each portion around a cherry, forming a ball. Place on ungreased baking sheets. Bake 18-20 minutes or until lightly browned. Remove to wire racks to cool., For glaze, combine sugar, butter and cherry juice until smooth. Drizzle over cookies. Dust with confectioners' sugar.

Steps:

• Unwrap hugs. Preheat oven to 350.
• In medium sauce pan, cook and stir chocolate chips and butter over low heat until chips are melted and smooth. Add sweetened condensed milk and mix well.
• In large bowl, combined flour, nuts (optional), chocotate mixture and vanilla. Mix well.
• Shape 1 tablespoon of dough around each hug, rolling around palm of hand until candy is coated.
• Place 1 inch apart on ungreased cookie sheet or baking stone.
• Bake at 350 for 6 to 8 minutes.
• Cookies will be soft and appear shiny, but become firm as they cool. Do not overbake. Remove cookies from sheet onto foil or wax paper.
• Allow cookies to cool for about 30 minutes.
• After cookies have cooled, combine white chocolate baking bar and oil in cup and melt until smooth in microwave. Drizzle over cookies in stripe or swirl pattern.
• Store in tight container. Makes 5 dozen.

Steps:

• Heat oven to 350 degrees. Mix powdered sugar, margarine, vanilla and food coloring. Work in flour and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk).
• For each cookie, shape dough by tablespoonful around date, nut, chocolate chips or cherry to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake until set but not brown, 12 to 15 minutes; cool.
• Dip tops of cookies into glaze. Decorate with coconut, nuts, colored sugar, chocolate chips or chocolate shot, if desired.
• Glaze: beat 1 cup powdered sugar, 1 tablespoon plus 1 1/2 teaspoons milk and 1 teaspoon vanilla until smooth and of desired consistency. Tint parts of glaze with different food colors if desired.
• Chocolate glaze: beat 1 cup powdered sugar, 2 tablespoons milk, 1 ounce melted unsweetened chocolate (cool) and 1 teaspoon vanilla until smooth and of desired consistency.
• Chocolate bonbon cookies: omit food color. Stir 1 ounce melted unsweetened chocolate (cool) into margarine mixture.

Steps:

• Cream Crisco and sugar. Blend in vanilla. Add flour and salt. Mix until well blended.(will look somewhat dry) Flatten out small piece of dough (approximately 1 teaspoon) Keep water in small bowl for dipping fingers so dough does not stick to hands. Place one Brachs milk chocolate star in the center of flattened dough. Fold dough over star and seal, making sure that star is covered completely. Place on ungreased cookie sheet. Sprinkle with colored sugar for the holidays if desired. Bake at 350 degrees for 10 minutes ONLY. DO NOT OVERBAKE. Really good cookie. My family absolutely loves these. Bet you can't eat just one!

Steps:

• Heat oven to 350°F (325°F for dark or nonstick cookie sheets). Lightly grease or spray cookie sheets. In large bowl, mix cake mix, butter and egg with spoon until dough forms (some dry mix will remain).
• Shape 1 level measuring tablespoon of dough around each candy, covering completely. Place 2 inches apart on cookie sheet.
• Bake 7 to 10 minutes or until cookies begin to look dry and cracked on surface. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• Make White and Dark Chocolate Glazes. In small microwavable bowl, microwave white baking bar and 1/2 teaspoon of the oil uncovered on High 20 to 30 seconds; stir until melted and smooth. In another small microwavable bowl, microwave chocolate chips and remaining 1/2 teaspoon oil uncovered on High 20 to 30 seconds; stir until melted and smooth. Place each glaze in separate resealable plastic food-storage bag. Cut small tip from one corner of each bag. Drizzle glazes over cookies. Store covered.