Holiday Mini Kisses Treasure Cookies Recipes

Steps:

• Heat oven to 400°F. In large bowl, mix 1/2 cup powdered sugar, the butter and vanilla. Stir in flour, nuts and salt until dough holds together.
• Mold portions of dough around pieces of caramels to form 1-inch balls. On ungreased cookie sheet, place balls about 1 inch apart.
• Bake 10 to 12 minutes or until set but not brown. In small bowl, place additional powdered sugar. Roll cookies in powdered sugar while warm. Cool completely on wire rack, about 30 minutes. Roll in powdered sugar again.

Steps:

• In a large bowl, beat milk and butter until blended. Combine the cracker crumbs, flour and baking powder; add to milk mixture and mix well. Stir in the coconut, chips and walnuts. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks.

Steps:

• Heat oven to 375 F. Stir together graham cracker crumbs, flour and baking powder in small bowl; set aside.
• Beat sweetened condensed milk and butter until smooth; add reserved crumb mixture, mixing well. Stir in coconut, baking pieces and holiday bits. Drop by rounded tablespoons onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. About 3 dozen cookies.
• Variation: Use 1-3/4 cups (10-oz. pkg.) Hershey's Mini Kisses Milk Chocolate or Semi-Sweet Baking Pieces and 1 cup coarsely chopped walnuts. Omit Holiday Bits. Proceed as directed above.

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.