5 recipes found
Preheat oven to 350 degrees F (175 degrees C).
In large bowl mix butter and sugar till fluffy, add eggs and vanilla mix well. Sift together flour, cocoa, baking soda, and salt, and add to creamed mixture.
Roll dough into balls about 1 inch in diameter then roll in white sugar. Place balls on ungreased cookie sheet and bake for 8 to 10 minutes. Place unwrapped chocolate kiss in the center of each cookie while still hot. Let cool and enjoy!
Preheat the oven to 375 degrees F (190 degrees C).
Whisk flour and salt together in a small bowl.
Combine shortening, confectioners' sugar, cherry juice, red food coloring, almond extract, and cherry flavoring in a large bowl. Add flour mixture and mix well. Stir in maraschino cherries.
Shape dough into 1-inch balls. Arrange 2 inches apart on ungreased cookie sheets.
Bake in the preheated oven until edges are light golden brown, 8 to 10 minutes. Immediately press a chocolate kiss into the top of each cookie. Transfer cookies to wire racks to cool completely.
Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
Beat butter in a large bowl with an electric mixer for 30 seconds. Add sugar, brown sugar, and baking soda; beat until well mixed. Mix in eggs, melted chocolate, and vanilla extract. Gradually beat in flour and cocoa powder until well combined.
Drop rounded teaspoonfuls of dough 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven until edges begin to firm up, about 7 minutes. Remove from the oven and add 1 white chocolate kiss to the center of each cookie, pressing down just slightly. Return to the oven and bake for approximately 1 minute. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together butter and brown sugar. Beat in the egg until well blended then stir in the flour. Roll the dough into small balls. Roll each ball in egg white then roll in chopped nuts to coat. Place cookies onto the prepared cookie sheet and make an indention in the center with your finger.
Bake for 8 to 10 minutes in the preheated oven, until the edges turn golden. While cookies are hot press a chocolate kiss into the center indention. Let cool on baking sheet for 5 minutes before removing to wire racks to cool completely.
Preheat oven to 350 degrees F. Line two cookie sheets with Reynolds® Parchment Paper.
Beat the shortening and peanut butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking powder, and baking soda. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg, milk, and vanilla until combined. Beat in as much of the flour and cocoa powder as you can with the mixer, using a wooden spoon at the end if necessary.
Place the granulated sugar in a small bowl. Shape the dough into 1-inch balls. Roll the balls in sugar to coat. Place the balls 2 inches apart on the prepared cookie sheets.
Bake 10 to 12 minutes or until edges are firm. Immediately press a dark chocolate candy into the center of each cookie. Slide the parchment with the cookies on it to a wire rack; cool completely.