Hot Raspberry Kiss Recipes

Steps:

• In a pitcher, combine the liqueur, pineapple juice and cranberry juice. Chill in the fridge at least 2 hours.
• Pour 2 tablespoons of the mixture into flutes and top off with sparkling wine. Garnish with a fresh raspberry.

Steps:

• Combine the liqueurs in a large mug and microwave on high for 15 seconds. Add the hot chocolate and stir; top with whipped cream.

Steps:

• Combine everything except the liqueur and ginger in a small saucepan and place over medium-low heat. Whisk occasionally until chocolate is melted, about 2 minutes.
• Continue to cook, whisking frequently until smooth and slightly thickened, about 5 minutes. Remove from heat, stir in liqueur, top with a piece of ginger, if using, and serve immediately.

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:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, yolk and vanilla. Combine the flour, cocoa, salt, baking powder and cinnamon; gradually add to creamed mixture and mix well., Divide dough in half. Shape each portion into a ball, then flatten into a disk. Wrap in plastic; refrigerate for 1 hour., On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Cut with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on greased baking sheets. Repeat with remaining dough., Bake at 375° for 6-8 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks to cool completely., For frosting, press raspberries through a sieve; discard seeds. In a large bowl, cream butter, confectioners' sugar and raspberry puree until smooth and creamy. Frost and decorate cookies as desired with dragees. Store in an airtight container in the refrigerator.

Steps:

• Pour ingredients into a stainless steel shaker over ice, shake until completely cold then strain into a chilled stemmed glass or rocks glass filled with ice.

Steps:

• Cream together butter and sugar. Add eggs one at a time, beating between each addition. Sift together flour, cornstarch, baking powder and a pinch of salt. Add to wet ingredients.
• Drop dough by teaspoons onto greased cookie sheet. Bake 8-10 minutes at 400°F Cool.
• Once cookies are cool, spread flat side with raspberry jam or preserves. Place another cookie on top of preserves by the flat side. Done.