Secret Kiss Cookies Recipes

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:

• In a large bowl, cream together the butter, sugar, and vanilla until light and fluffy. Gradually add the flour and mix well. Fold in the walnuts. Refrigerate the dough 2-3 hours until firm.
• Shape into 1 inch balls. Flatten the balls and place a candy kiss in the center of each. Pinch the dough together around the kiss. Place 2 inches apart on an ungreased cookie sheet.
• Bake at 375 degrees for 12 minutes or until set but not browned. Cool for one minute and then remove from cookie sheet to wire rack.
• After the cookies have cooled, you can roll them in powdered sugar if you wish. I prefer them without the extra sugar.

Steps:

• Beat butter, sugar,shortening and vanilla with electric mixer until fluffy. Add flour and beat until well blended. Cover and chill 2 hours. Heat oven to 375. Take about 1 tb of dough and wrap it around kiss. Make sure non of the kiss is exposed. Roll into a ball and place onto cookie sheet. Bake 10 to 12 minutes until they are set but not browned. Put powdered sugar in small dish, set aside. When cookies are done and you are able to handle them roll them into powdered sugar. Place each on wax paper to cool. note: you must roll them in powdered sugar while still warm and they taste best warm, but are still good at room temperature.

Steps:

• Preheat over to 375 degrees.
• Beat butter. Add vanilla then blend at medium speed with mixer. Add flour mix at low speed until blended. Chill dough approximately 10 minutes.
• Take the unwrapped kiss, wrap some of the chilled dough all around the kiss. Place on ungreased cookie sheet. Bake 8 minutes. While warm, roll in confectioners sugar.

Steps:

• In a mixing bowl, cream butter and sugars.
• Beat in egg and extract.
• Combine the flour, baking soda and salt; gradually add to creamed mixture.
• Cover and chill for 1 hour or until easy to handle.
• Roll dough into 1-inch balls, then roll in additional sugar.
• Place 2-inches apart on ungreased baking sheets.
• Bake at 325° for 10-12 minutes or until golden brown.
• Immediately press a chocolate kiss into the center or each cookie.
• Cool on wire racks.
• Combine glaze ingredients; drizzle over cookies.

Steps:

• Heat oven to 375 degrees F. Remove wrappers from chocolates.
• Beat butter, granulated sugar and vanilla in large bowl until fluffy. Add flour and almonds; beat on low speed of mixer until well blended.
• Using about 1 tablespoon dough for each cookie, shape dough around each chocolate piece; roll in hand to make ball. (Be sure to cover each chocolate piece completely.) Place on ungreased cookie sheet.
• Bake 10 to 12 minutes or until cookies are set but not browned. Cool slightly; remove from cookie sheet to wire rack. While still slightly warm, roll in powdered sugar. Cool completely. Store in tightly covered container. Roll again in powdered sugar just before serving.

Steps:

• In a mixing bowl, cream butter, sugar and vanilla. Gradually add flour. Fold in walnuts. Refrigerate dough for 2-3 hour or until firm. 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 at 375 degrees F for 12 minutes or until set but not browned. Cool for 1 minute; remove from pans to wire racks. Sift 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:

• Cream butter and sugar at low speed until light and fluffy.
• Add vanilla, stirring well.
• Combine flour and cocoa and stir into creamed mixture until well mixed.
• Stir in walnuts and chill dough for 2 hours or until firm.
• Preheat oven to 375 degrees.
• Wrap one tablespoon of dough around each chocolate kiss and roll into a ball.
• Place on cookie sheets and bake for 12 minutes.
• Cool slightly on sheets and remove to cool completely on wire racks.