Raspberrykiss Recipes

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.

Steps:

• In a bowl, beat egg whites and salt until foamy. Combine sugar and gelatin powder; gradually add to egg whites, beating until stiff peaks form and sugar is dissolved. Beat in vinegar. Fold in the chocolate chips. , Drop by teaspoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 25 minutes. Turn oven off, leaving kisses in the oven 20 minutes longer. Remove to wire racks to cool.

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:

• Pour ingredients into coffee mug and top with whipped cream.

Steps:

• Blend all ingredients together and serve over crushed ice in a parfait glass.
• Garnish with a raspberry.

Steps:

• In a medium bowl, cream together the butter, 1/2 cup white sugar and brown sugar until smooth. blend in the egg and 1 teaspoon almond extract. Combine the flour, baking soda and salt; stir into the creamed mixture. Cover dough and refrigerate for at least one hour, or until easy to handle.
• Preheat the oven to 325 degrees F (165 degrees C). Roll dough into 1 inch balls, roll the balls in the remaining white sugar and place them 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until golden brown. While hot from the oven, immediately press a chocolate kiss into the center of each one. Remove from cookie sheets to cool on wire racks.
• In a small bowl, mix together the confectioners' sugar, milk, raspberry jam and 1/4 teaspoon almond extract until smooth. Drizzle over cooled cookies.

Steps:

• Fill a shallow dish with enough simple syrup to just cover the bottom. Place crushed cookies into another shallow dish. Invert a martini glass into simple syrup and then immediately into crushed cookies to coat the rim of the glass.
• Place raspberries in a cocktail shaker; crush with a muddler. Add simple syrup and muddle again. Add vodka and cranberry juice; fill shaker with ice. Shake well until chilled. Strain into prepared martini glass. Serve immediately.

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.