Hugs And Kisses Recipes

HUGS 'N' KISSES BROWNIE

Steps:

• In a large bowl, stir brownie mix, egg, oil and water until well blended. Fold in 1 cup vanilla chips. , Pour into a greased 9-in. heart-shaped or round springform pan. Bake at 350° for 35-40 minutes or until a toothpick inserted 2 in. from edge of pan comes out clean., Let stand for 10 minutes; alternate milk chocolate and striped kisses around edge of pan with points toward center. Melt shortening and remaining chips; stir until smooth. Drizzle over brownie. Cool completely. Remove sides of springform pan before cutting.

LOVE AND KISSES COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
• In a microwave-safe bowl, add the chocolate chips. Microwave in 30-second intervals, stirring between each interval, until melted. Allow to cool.
• Using a stand mixer with a paddle attachment, mix the brown sugar, granulated sugar, butter and cooled chocolate on medium speed until combined. Add the eggs one at a time, mixing after each addition, then the vanilla. Scrape the sides of the bowl and continue to mix on medium speed until combined.
• Whisk together the flour, cocoa powder, baking powder and salt in a bowl. Gradually add the dry ingredients to the mixer and mix until just combined.
• Put the red sprinkles in a bowl. Scoop mounded tablespoons of the dough. Roll into balls and roll each ball in the sprinkles to cover completely. Place on the prepared baking sheets. Bake until the cookies are poufy and set, about 10 minutes. When still warm, press a chocolate candy into the top of each. Let the cookies sit on the baking sheets for 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough, sprinkles and chocolate candies.

HUGS AND KISSES SUGAR COOKIES

Steps:

• Sift flour, salt, and baking powder together into a bowl. With an electric mixer, beat butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low; gradually mix in flour mixture. Wrap dough in plastic wrap. Chill 1 hour.
• Preheat oven to 325 degrees. Let dough stand at room temperature 10 minutes. Generously flour a large sheet of parchment. Roll out dough on parchment to a scant 1/4-inch thickness, running an offset spatula under dough and dusting with flour as necessary to prevent sticking. Transfer dough on parchment to freezer, and chill 15 minutes.
• Using a 2- to 3-inch X- or O-shaped cookie cutter, quickly cut out shapes from dough. (If dough begins to soften, return to freezer for 3 to 5 minutes.) Reroll scraps once and cut out more shapes.
• Transfer shapes to parchment-lined baking sheets, spacing them 2 inches apart. Freeze 15 minutes. Sprinkle shapes with sanding sugar. Bake until edges are just golden, 15 to 18 minutes. Let cool completely on sheets on wire racks.