Cocoa Kiss Cookies Recipes

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.

Steps:

• 1. In large bowl, beat butter, sugar and vanilla until creamy.
• 2. Stir together flour and cocoa; add in butter mixture, beating until blended.
• 3. Add pecans; beat until well blended.
• 4. Refrigerate dough about 1 hour or until firm enough to handle.
• 5. Heat oven to 375.
• 6. Remove wrappers from chocolate pieces.
• 7. Mold scant tablespoon of dough around each chocolate piece, covering completely.
• 8. Shape into balls and place on ungreased cookie sheet.
• 9. Bake 10 to 12 minutes or until set.
• 10. Cool slightly, about 1 minute; remove from cookie sheet to wire rack.
• 11. Cool completely and roll in powdered sugar.
• 12. Roll in sugar again before serving, if desired. * SEE MY COMMENT FOR VARIATIONS

Steps:

• 1. In large bowl, beat butter, sugar and vanilla until creamy. Stir together flour and cocoa; add in butter mixture, beating until blended.
• 2. Add pecans; beat until well blended. Refrigerate dough about 1 hour or until firm enough to handle. Heat oven to 375 degrees Fahrenheit.
• 3. Remove wrappers from chocolate pieces. Mold scant tablespoon of dough around each chocolate piece, covering completely. Shape into balls.
• 4. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool slightly, about 1 minute; remove from cookie sheet to wire rack. Cool completely.
• 5. Roll in powdered sugar. Roll in sugar again before serving, if desired. About 4-1/2 dozen cookies. Serve 8 persons.

Steps:

• Beat butter, sugar and vanilla in a large bowl until creamy.
• Stir together flour and cocoa.
• Gradually add butter mixture, beating until blended.
• Add pecans.
• Beat until well blended.
• Refrigerate dough about 1 hour or until firm enough to handle.
• Heat oven to 375°.
• Remove wrappers from kisses.
• Mold tablespoon of dough around each kiss, covering completely.
• Shape in to balls and place on ungreased cookie sheet.
• Bake 10-12 minutes or until set.
• Cool for 1 minute on cookie sheet then transfer to wire rack and cool completely.
• Roll in powdered sugar.
• Enjoy!

Steps:

• Preheat oven to 300°F. Line 2 heavy large baking sheets with foil or parchment paper. Sift 1/4 cup sugar, cocoa and salt into small bowl. Beat egg whites and cream of tartar in large bowl until soft peaks begin to form. Add remaining 1/4 cup sugar 1/2 tablespoon at a time and beat until medium-firm peaks form. Add cocoa mixture 1 tablespoon at a time and beat until meringue is stiff and glossy.
• Drop meringue onto prepared baking sheets by rounded teaspoonfuls, spacing 1 inch apart. For chewy soft cookies, bake meringues 25 minutes. For drier, crisper cookies, bake meringues 40 minutes. Cool cookies on baking sheets. Sift powdered sugar over cookies.