- Home
- Nuts
- How To make Chocolate Kiss Thumbprint
How To make Chocolate Kiss Thumbprint
1/2 c Butter Flavor Crisco
1/2 c Sugar
1 tb Milk
1/2 ts Vanilla
1 Egg, separated
1 1 ounce square unsweetened
- chocolate, melted and - cooled 1 c Flour, all purpose
1/4 ts Salt
3/4 c Nuts, chopped
30 Chocolate kisses, unwrapped
Preparation Time: 30 Minutes Bake Time: 8 Minutes 1. Heat oven to 350 F. Grease baking sheet with Butter Flavor Crisco.
Set aside. 2. Combine Butter Flavor Crisco, sugar, milk, vanilla and egg yolk.
Beat at medium speed of electric mixer until well blended. Add melted chocolate. Mix well. 3. Combine flour and salt. Add to chocolate mixture. Mix until well
blended. Form dough into 1 inch balls. 4. Beat egg white slightly with fork. Coat balls with egg white. Roll
in chopped nuts. Place 2 inches apart on baking sheet. Press thumb gently in center of each cookie. 5. Bake at 350 for 7 minutes. Remove from oven. Place chocolate kiss
in each thumbprint. Return to oven for 1 more minute. Remove to cooling rack. Makes 2 1/2 dozen 2 inch cookies. Source: Butter Flavor Crisco Cookie Collection, page 36. Shared by: David Knight
How To make Chocolate Kiss Thumbprint's Videos
Hershey's Kisses Thumbprint Cookies
Hershey's Kisses Thumbprint Cookies
Cherry Chocolate Kiss Cookies / Holiday Recipes
This recipe for Cherry Chocolate Kiss Cookies is perfect for Valentines Day or Christmas. These shortbread cookies are buttery and full of cherries with a chocolate kiss on top.
Ingredients:
16 oz jar of maraschino cherries
2 1/4 cup flour
2 sticks butter
1 cup powdered sugar
1 tsp almond extract
1 Tbsp cherry juice reserved from cherries
a few Tbsp of granulated sugar to roll cookies in
Drain cherries and set aside 1 Tbsp of juice for later. Cream butter well, then slowly add powdered sugar till incorporated. Add cherry juice and almond extract, mix together. Slowly add in flour, mix just until incorporated. Add drained cherries, mix. form dough into 1 inch balls, roll in granulated sugar and place on cookie sheet. Push down in the middle of cookie with thumb. Bake for 12-15 minutes at 325. Unroll kisses while cookies are baking. Once cookies are done, press down kisses at thumb print as soon as they are out of the oven.
Hershey Kiss Cookies
These Hershey Kiss Cookies are made with a shortbread cookie base and topped with a Hershey Kiss. They are made without any peanut butter.
⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️
►INGREDIENTS:
46 chocolate Hershey kisses
½ cup salted butter, room temperature (1 stick)
1 cup granulated sugar
1 egg
2 tablespoons milk
2 teaspoons vanilla extract
2 cups unbleached all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
OPTIONAL
¼ cup granulated sugar to roll balls in before cooking
????Printable recipe
►DIRECTIONS:
1. Preheat your oven to 350 degrees F and line a cookie sheet with parchment paper. Set aside.
2. Unwrap all 46 chocolate kisses and place them on a plate. Put them in the refrigerator until you're ready to use.
3. In a large mixing bowl, mix with a hand mixer butter, sugar, egg, milk, and vanilla extract together. Mix until they are all combined.
4. In a separate medium mixing bowl, combine the all-purpose flour, baking soda, and salt. Mix until all combined.
5. Add half of the flour mixture mix and when there is no more loose flour, add the remaining half of flour to the mixture.
6. Using a small cookie scoop (or spoon) scoop the dough into a ball then roll each ball into the granulated sugar, if using. Place each completed cookie dough ball on the baking sheet.
7. Cook each batch of cookies for 9 to 10 minutes, until the edges are nice and golden. Remove them from the oven.
8. Remove the Hershey kisses from the fridge and place 1 kiss in the middle of each cookie and gently press down.
9. Transfer the cookies to a cooling rack and enjoy immediately or store once completely cooled.
????Air Fryer Digital Cookbook:
????PRODUCTS USED IN RECIPE (affiliate):
Hershey Kisses:
Small cookie scoop:
????ALWAYS IN MY KITCHEN (affiliate):
My go-to air fryer:
Air Fryer Parchment Paper:
Oil Mister:
Air Fryer Silicone Liners:
Ninja Foodi NeverStick Pan:
TIMESTAMPS:
Intro: 00:00
Adding wet ingredients: 00:03
Add together dry ingredients: 00:14
Mix together wet and dry ingredients: 00:17
Cookie scooping: 00:27
Baking time and temperature: 00:37
Hershey Kiss toppings: 00:39
Final presentation: 00:41
FOLLOW ME:
INSTAGRAM:
FACEBOOK:
AIR FRYING GROUP:
PINTEREST:
CONNECT:
WEBSITE:
MY AIR FRYER RECIPES:
Disclaimer: product links may include affiliate links. #everydayfamilycooking #christmascookies #easycookiesrecipe #holidaybaking #cookiesrecipe #cookielover
Peanut Blossom Cookies Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Peanut Blossom Cookies. Peanut Blossom Cookies are a peanut butter cookie with a Hershey's Chocolate Kiss sitting happily on top. Some say these cookies resemble little hats and, in fact, Maida Heatter tells us in her excellent book Maida Heatter's Cookies that this recipe is an old American recipe that is sometimes called Sombreros.
Join our Facebook Page:
Hershey Kiss Peanut Butter Cookies the Perfect Christmas Cookies Recipe
A Christmas cookie classic. When making your favorite peanut butter cookie use red or green sugar to roll them for an extra holiday twist! ????
Makes about
HOLIDAY PEANUT BUTTER COOKIES
Ingredients
1/2 cup light brown sugar
1/2 cup granulated sugar
½ cup unsalted butter, room temperature
3/4 cup peanut butter (don’t use an all-natural brand)
1 egg
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
Hershey Kisses
Red sanding sugar for rolling, Green sanding sugar and sprinkles
In a large bowl combine the sugars, butter and peanut butter with a hand mixer until light and creamy.
Add the egg and vanilla and mix until completely combined.
In a separate bowl, combine the flour, baking soda, and salt and mix them with a fork to combine.
With the mixer on low, add the dry ingredients to the wet ingredients until they are just combined, and no more flour is visible.
Place ball of dough in a mixing bowl and cover it with plastic wrap and chill it in the fridge for at least 40 minutes, or up to overnight.
Preheat the oven to 375 degrees F.
Remove the dough from the oven and pinch off bits and roll them into 1-inch balls. Roll each ball in the sanding sugars until they are completely coated.
Place them on a baking sheet and bake for 10-12 minutes, or until the tops are set and the cookie is golden brown.
Remove the cookies from the oven and allow them to cool for 1 minute. Then, carefully, place the Hershey Kisses into the tops of the cookie and press down slightly. Use a spatula to transfer them to a cooling rack. Allow the cookies to cool completely and the kisses to cool completely before eating.
Enjoy!
Classic Peanut Butter Blossom Cookies | Betty Crocker Recipe
An oldie-but-goodie recipe, these Classic Peanut Butter Blossom Cookies are going to be a welcome addition to your cookie jar.
Full recipe: