Secret Kiss Cookies Recipe Taste of Home


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2 - 3 cups of powdered sugar. In a bowl, combine the butter, sugar, and Vanilla, and cream together until smooth. Add the Pecans, and flour, and stir until well combined. Place the dough in the refrigerator to chill for about 45 minutes. While the dough is chilling, line 2 cookie sheets with Parchment paper, and remove the wrappers from the.


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Blend in small chocolate chips by hand. Wrap shortbread chocolate chip cookie dough around unwrapped chocolate kiss. Roll each cookie into a ball. Bake at 375 degrees F for 10-12 minutes on an ungreased cookie sheet. Let cool for a couple minutes on the cookie pan.


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Stir until well blended. Cover and leave the mixture in the fridge for 1 hour to cool. Heat oven to 375 F degrees. Remove wrappers from chocolates. When dough is firm enough to handle, take the dough with a measure of about 1 tablespoon and shape it around each chocolate kiss and roll it to make a ball.


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Cover the cookie dough and chill in the refrigerator for 30 minutes. Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Using a 1 tablespoon cookie scoop, scoop out the cookie dough. Roll the cookie dough into a ball. Using your hands, flatten the cookie dough ball to fit around the unwrapped kiss.


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Method for Secret Kiss Cookies. Cream butter and sugar until smooth. Add vanilla, flour, and pecans and stir until blended. Refrigerate at least 1 hour. Preheat oven to 375 degrees F. Unwrap chocolate kisses. Press scant 1 tablespoon dough around 1 chocolate kiss covering it completely. Shape into a ball.


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In a small bowl, microwave butter until melted. Set aside to cool slightly. In a large bowl whisk together flour, cocoa powder, baking powder, baking soda, espresso powder, and salt. In the bowl of a stand mixer, beat butter and sugar until combined, about 2-3 minutes. Mix in the eggs, yogurt, milk, and vanilla.


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Line baking sheets with parchment paper or silicone mats and set aside. Step two. Using a stand mixer or hand mixer and large bowl, beat together butter, shortening, and sugar until light and fluffy (about 4-5 minutes). Step three. Beat in eggs, vanilla, and instant pudding mix. Step four.


Secret Kiss Cookies Recipe Taste of Home

In a large mixing bowl, add butter and sugar. Using the flat paddle attachment on the mixer, cream at highest speed until light and fluffy (this should only take about 1 minute). Make sure to stop and scrape the sides of your bowl a few times in between mixing to make sure all the sugar and butter gets mixed.


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STEP ONE: Make the dough. First, use a hand mixer to cream together the butter and brown sugar until light and fluffy. Then add in the cinnamon and vanilla and continue beating. Once combined, stir in the flour until fully incorporated. STEP TWO: Chill the dough.


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Preheat oven to 350 degrees. In a medium bowl, sift or whisk together the flour, baking powder, baking soda, and salt. Set aside. In a bowl of a stand mixer (or use a hand mixer), beat the butter on medium-high speed until it's very light and creamy. Add the brown sugar, eggs, and vanilla.


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Ingredients. 2 ¼ cups all-purpose flour. 1 cup sliced almonds. ⅔ cup powdered sugar. ½ teaspoon table salt. 1 ¼ cups butter, softened. 1 teaspoon vanilla extract. ¼ teaspoon almond extract. 42 chocolate kisses.


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Bake for 12-15 minutes or until set and lightly golden brown around the edges. Remove from the oven and allow to cool on the baking sheet for about 5 minutes or until cool enough to handle but still warm. Place the powdered sugar in a bowl. Place the warm cookies in the bowl of powdered sugar and gently roll to coat.


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Mix just until combined. Chill the dough: Cover the bowl of cookie dough and chill it for at least 2 hours. When ready to bake, preheat the oven to 375 F. Shape the cookies: Scoop one table spoon of dough and press it into a disk. Place one chocolate kiss in the center and wrap the dough around the kiss and seal it shut.


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Instructions. Combine your flour, cocoa, baking powder, and salt in a bowl and then set aside. In a mixing bowl, cream together the butter, and brown sugar until they're light, creamy, and smooth. Beat in the egg & vanilla and then mix until well combined. Add in the flour mixture and mix well.


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Add the eggs, vanilla and pudding mix. Mix the dry ingredients. Add the dry ingredients to the mixing bowl. Scoop - Use a medium cookie scoop to make the dough into balls about 1 1/2 tablespoons in size. Hide Kiss - Press a Kiss in the center of the ball. Pinch the dough around the Kiss to make a cone-shaped ball.


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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.