emove from oven.
Press chocolate kisses into center of each cookie
Place a chocolate kiss in the center of each wonton wrapper.
Moisten edges with water; fold opposite corners together over candy kisses and press to seal.
In an electric skillet, heat 1 inch of oil to 375 degrees.
Fry wontons for 2 1/2 minutes or until golden brown, turning once.
Drain on paper towels.
Dust with confectioners' sugar.
Remove paper from chocolate kisses.
Preheat oven to 375\
Mix all ingredients, except chocolate kisses and confectioners sugar.
Roll dough into 1/2 to 1-inch balls.
Insert chocolate kisses and place on cookie sheet that has been sprayed with Pam. Bake at 350\u00b0 for 10 to 12 minutes.
Roll in confectioners sugar after done.
Mix all ingredients together except kisses.
Roll into small balls and place on ungreased cookie sheet.
Bake at 400\u00b0 for 8 minutes.
Add chocolate kisses to middle of each cookie and bake for another 2 minutes.
Heat oven to 375\u00b0.
Grease inside of ovenproof ring mold; set aside.
Melt margarine in a small saucepan.
Separate and flatten each biscuit into a 3-inch circle.
Place a chocolate kiss in center of biscuit.
Wrap biscuit around chocolate and pinch edges to seal.
Repeat with remaining chocolate kisses and biscuits.
Heat oven to 350\u00b0.
In a large bowl, combine margarine, powdered sugar, cherry juice, almond extract and food coloring; blend well.
Lightly spoon flour into measuring cup; level off. Stir in flour and salt. Add cherries.
Mix well. Form dough into 1-inch balls.
Place 2-inches apart on ungreased cookie sheets. Bake at 350\u00b0 for 8 to 10 minutes or until lightly browned around edges.
Immediately top each cookie with chocolate kiss. Remove from cookie sheets.
Makes 48 cookies.
Mix all ingredients except chocolate kisses.
Roll into small balls (about twice as big as a marble) and roll in white sugar. Cook at 350\u00b0 for 10 minutes.
As soon as you remove from oven, put an unwrapped chocolate kiss in the center of each cookie.
Let cool on pan for a minute or two and remove to wax paper.
Let cool until chocolate kiss is set.
Recipe can be doubled.
Heat oven to 375\u00b0.
Mix cup sugar, brown sugar, peanut butter, margarine and egg thoroughly.
Stir in flour, baking soda and baking powder.
Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet.
Bake until edges are light brown, 8 to 10 minutes.
Immediately press candy kisses firmly in each cookie; cool.
Makes 3 dozen.
Mix all ingredients, except chocolate kisses.
Roll into balls and roll in white sugar.
Place on ungreased cookie sheet and bake 10 minutes at 375\u00b0.
While hot, place 1 chocolate kiss into center.
irm.
Immediately press a chocolate kiss into the center.
Combine brown sugar, peanut butter and butter in mixing bowl; beat until thoroughly blended.
Add egg and vanilla.
Blend well. Add flour; blend well.
Cover and refrigerate about 1 hour. Preheat oven to 375\u00b0.
Shape dough into 1-inch balls.
Place on ungreased baking sheets from oven and press chocolate kiss in center of each cookie.
Return to oven and bake 3 minutes.
Watch carefully to avoid burning chocolate.
Transfer to wire racks to cool.
Cool completely before storing.
Makes about 40 cookies.
Beat egg whites, cream of tartar and extract on medium speed until soft peaks form.
Add sugar and beat on high to form stiff peaks.
Fold in grated chocolate.
Fill decorating tube with mixture; use large tip.
Pipe out quarter size circles on lightly greased cookie sheet.
Place a kiss on each circle.
Pipe meringue around kiss and cover completely.
Dust with cocoa.
Bake at 325\u00b0 for 20 to 25 minutes.
Preheat oven to 375\u00b0.
Place rack in center of oven.
Cream butter until fluffy.
Add 1/2 of powdered sugar.
Stir in vanilla and salt.
Stir in flour and nuts until blended.
Press scant teaspoon dough in palm of hand.
Use thumb to make flat dish. Place chocolate kiss in center.
Bring edges of dough up to completely cover chocolate kisses.
Roll to form ball.
Bake on ungreased cookie sheet 10 to 12 minutes.
Roll in powdered sugar once when warm, and again when cooled.
Cream butter, sugar and vanilla together. Add flour gradually until well blended; stir in pecans. Cover and chill the dough.
Mold about 1 teaspoon of cookie dough around each unwrapped chocolate kiss, covering candy.
Bake at 375 degrees until they turn a golden brown around the edges, about 10 minutes. When Completely cool, dust with powdered sugar. Store in airtight container.
br>Unwrap the milk chocolate kisses.
Place a chocolate kiss, point side
Beat butter and peanut butter.
Add both sugars, vanilla and egg.
Beat until light. Sift flour and soda together.
Add to first mixture.
Form into small balls.
Bake at 350\u00b0 until cookies begin to brown lightly.
Place a chocolate kiss on top of each cookie.
Return to oven for just a moment.
Heat oven to 325\u00b0.
Beat butter in bowl for 30 seconds.
Add powdered sugar and salt.
Beat in cherry liquid and almond extract until blended.
Beat in as much flour as you can with a mixer. Stir in remaining flour and the chopped cherries with spoon. Shape dough into one inch balls, 2 inches apart on ungreased cookie sheet. Flatten to 1/2 inch thickness with the bottom of a glass dipped in granulated sugar.
Bake about 14 minutes.
Remove from oven and press a chocolate Kiss into each cookie.
Cool. Makes 48 cookies.
oss 3/4 cup mini chocolate chips with remaining 2 T
ake cups. Remove wrappers from chocolate.
Place 48 chocolates in