Acorn Kisses Recipes

Steps:

• Reserve 48 chocolate chips. In a microwave, melt remaining chocolate chips; stir until smooth. Spread the flat side of each kiss with a small amount of melted chocolate; immediately attach each to a cookie., Secure one reserved chocolate chip as a stem onto each acorn. Place on waxed or parchment-lined baking sheets; let stand until set. Store in an airtight container.

Steps:

• It helps to have everything laid out in front of you before beginning. In a small condiment or custard bowl, microwave about 1/4 cup chips on High, a few seconds at a time, stirring in between and being careful to not burn them. This will be used as "glue" for attaching the kisses and chips to the vanilla wafers. Using the toothpick, apply a small amount of the "glue" to the center of the flat side of a vanilla wafer. Immediately place a Hershey's kiss over the "glue", pressing and holding in place for a second or two. (At this point, it should be stuck.) Lay aside on a serving tray or on the counter. Repeat the process for as many "acorns" as desired. If the "glue" gets too thick, re-warm slightly. (The chips on top will be put on later.) After all the Hershey's kisses have been attached, attach a chip to the top of each "acorn" in pretty much the same manner above, maybe using a tad less "glue".

Steps:

• Prepare royal icing and place in pastry bag with small tip. Remove wrappers from candies. Place mini vanilla wafer cookies on tray or plate with flat side of cookie toward the top. Squeeze small amount of icing onto bottom of candy piece. Immediately press candy bottom onto vanilla wafer cookie. Allow icing to set. Place small dab of icing on bottom of peanut butter chip or butterscotch chip; immediately attach to top of cookie to finish acorn. ROYAL ICING Stir together 1 cup plus 2 tablespoons powdered sugar, 1 tablespoon warm water and 1-1/2 teaspoons pasteurized dried egg whites, meringue powder. Beat at medium speed of electric mixer until spreadable. Add additional water, 1 teaspoon at a time, to get desired consistency. Transfer icing to pastry bag with desired tip. Cover icing and tip of pastry bag with damp paper towel to keep icing from drying out. About 1/2 cup icing.