Secret Kiss Cookiesrussian Tea Cakes With A Twist Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Add the butter to your standing mixer, put it on medium speed, then add your sugar right into the bowl. Turn it up so it gets nice and fluffy. Stop the mixer and scrape down the edges. Continue to beat it until it's almost white. Now you're ready for your eggs. Keep the mixer on low and add them 1 at a time. Wait to add the other egg until the first one is fully incorporated into the butter and sugar. Now add the almond and vanilla extracts.
• Add the baking powder to the flour and whisk really well, fully incorporating the baking powder into the flour and making sure any little clumps of flour are broken up. Add just a pinch of salt. Now add the flour mixture slowly to the butter mixture. Add in the pecans on slow speed.
• Scoop the batter with a small ice cream scooper, melon baller, or even a soup spoon, just make sure they are all the same size. And don't worry about spacing them out too much on the baking sheet, they aren't going to spread out, they're going to stay like little balls.
• Put the trays in the fridge for an hour or so. You want the butter to harden up, making the cookies crispy and delicious when baked.
• Bake for 15 minutes until they are golden brown. While still warm, roll them in confectioners' sugar. It will adhere slightly to the cookies, looking like snowballs.

Steps:

• In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. Combine the buttermilk, butter, eggs and vanilla. Add to the dry ingredients until blended. , Fill paper-lined muffin cups two-thirds full. Press a chocolate kiss into the center of each cupcake until batter completely covers candy. , Bake at 375° for 20-25 minutes or until a toothpick inserted into the cakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.

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 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:

• Preheat oven to 375 degrees.
• Cream together butter, sugar and vanilla in a large bowl until fluffy.
• Gradually add in the flour and chopped pecans.
• Take about 1 Tbs.
• of the dough and roll into a ball.
• Press the dough down in the palm of your hand.
• Take a Hershey's Kiss and place it in the middle of your dough.
• Bring the sides of the dough up and around the Hershey's Kiss.
• Once the candy is completely surrounded by the dough, roll it again in the palm of your hands until a ball forms.
• Repeat this step until you use all of your candy or until all of your dough is gone.
• Place cookies on an un-greased cookie sheet and bake for only 10-11 minutes.
• Once cookies are completely cooled, roll them in the powdered sugar and ENJOY!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
• Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

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:

• In large bowl, soften the butter using a mixer set at medium speed.
• Add powdered sugar and vanilla; beat well until light and fluffy.
• Fold in flour and finely chopped nuts and beat until well mixed.
• Shape approximately 1 Tbl dough around each Kiss so that it forms a ball with the Kiss inside.
• Place on ungreased cookie sheet and bake for 10- -12 minutes at 375 degrees.
• Roll warm cookies in powdered sugar.