Double Cherry Kiss Recipes

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, cocoa powder, salt and baking soda in a bowl. In a bowl of an electric mixer, or with a handheld mixer, combine butter and sugars until fluffy. Add egg, vanilla, and wine and combine. Slowly in batches add the flour mixture until just combined. Fold in the chocolate and cherries. On a nonstick cookie sheet, place a heaping tablespoon of dough for each cookie about 2 inches apart from each other. Bake 8 to 10 minutes, or until tops are still soft looking but edges look firm.

Steps:

• Preheat oven to 325 degrees. In a mixing bowl beat butter for 30 seconds on med-high speed. Add powdered sugar and salt beating until combined (scrape sides of bowl). Beat in the cherry liquid and almond extract. Beat in as much flour as you can then use a spoon to mix any remaining flour and the chopped cherries.
• Roll dough into 1 inch balls and place on ungreased cookie sheet about 2 inches apart. Using the bottom of a glass dipped in granulated sugar, flatten the balls until they are about 1/2 inch thick. Bake 14 minutes or until bottoms are light brown. Right away place a chocolate kiss into the center of each cookie then transfer to a wire rack to cool.

Steps:

• Pour liquid ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a martini glass and top with fresh-ground nutmeg.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whisk flour and salt together in a small bowl.
• Combine shortening, powdered sugar, cherry juice, red food coloring, and cherry flavoring in a large bowl. Add flour mixture and mix well. Stir in maraschino cherries.
• Shape dough into 1-inch balls; arrange 2 inches apart on ungreased cookie sheets.
• Bake in the preheated oven until edges are light golden brown, 8 to 10 minutes. Immediately top each cookie with a chocolate kiss, pressing firmly. Transfer cookies to wire racks to cool completely.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and the sugar is dissolved. Fold in the walnuts, dates and cherries., Drop by teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 300° for 20-30 minutes or until firm to the touch. Cool for 1 minute before removing to a wire rack. Store in an airtight container.

Steps:

• In a shot glass pour Chambourd. Over an inverted teaspoon slowly pour in Bailey's. The Bailey's should remain on top separated from the Chambourd.