Hidden Kisses Recipes

Steps:

• In a bowl using an electric mixer on high speed, cream the butter and sugar well for about 4 minutes.
• Beat in vanilla and salt.
• Add flour gradually.
• Sprinkle with water.
• Mix well. The mixture will be crumbly.
• Cover and refrigerate the dough for 45 minutes.
• Pinch off about 1 tbsp of dough.
• Using both hands, form into a ball.
• With the flat of your hand, flatten it against the countertop making it as thin as possible.
• Preheat oven to 375°F.
• Peel off the wrapper from a chocolate kiss.
• Place 1 kiss in the centre of the flattened dough.
• Bring the dough up with the tips of your fingers, shaping it neatly around the chocolate kiss.
• Repeat until all the dough and/or kisses are used up.
• Place the dough-covered kisses 1 inch apart on an ungreased baking sheet.
• When the oven is ready, bake the cookies for 10 to 11 minutes until golden brown.
• Do not let them get too brown or burnt.
• Remove the baking sheet and let the cookies cool for 30 minutes.
• Dust with the icing sugar.

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. Heat oven to 350°F. Remove wrappers from chocolates.
• 2. Stir together cookie mix and flour; add butter and egg. Stir until dough forms. Set aside 1/4 cup small chocolate chips. Stir remaining chips into dough. (Dough is stiff; chips may need to be worked in with hands.)
• 3. Mold a tablespoon dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet.
• 4. Bake 9 to 11 minutes or until cookie is set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
• 5. Place remaining 1/4 cup chips and shortening in heavy-duty resealable plastic food storage bag. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, kneading after each heating, until chocolate is melted and mixture is smooth. Cut off corner of bag about 1/8 inch from point. Drizzle over cookies.

Steps:

• In a large bowl, cream the butter, sugar, and vanilla and almond extracts. Stir in the flour and blend well. Add the pecans and blend well. Cover the bowl and refrigerate the dough for 1 hour. Preheat the oven to 375 degrees.
• Unwrap the Hershey's Kisses. Press a scant tablespoon of dough around each Kiss, covering it completely; shape into balls.
• Place the cookies on ungreased cookie sheets and bake for 10 minutes. Cool slightly, then transfer to a rack to cool completely. Roll the cookies in confectioners' sugar.