PEPPERMINT TWIST KISSES
As rosy as Santa's cheeks, these merry morsels with chocolate kisses on top are a delightful yuletide favorite and one of my most-requested recipes. -Traci Wynne, Denver, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Freeze kisses in a covered container for at least 1 hour. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg yolk and extracts. Gradually beat flour into creamed mixture., Divide dough in half; tint one portion red. Divide each half into four portions and shape into 9-in. long rolls. Place one red log next to one white log; twist gently to create one swirled roll. Roll gently until it becomes one log. Repeat with remaining dough. Wrap logs in plastic wrap; refrigerate 1 hour or until firm., Preheat oven to 350°. Unwrap dough. Cut each log crosswise into nine slices; shape each slice into a ball. Place 1 in. apart on ungreased baking sheets. Flatten slightly with a glass., Bake 10-12 minutes or until edges are lightly browned. Immediately press a kiss into center of each cookie. Remove from pans to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 72 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 46mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE PEPPERMINT KISSES
I love the combination of chocolate and peppermint, especially at Christmastime. It's just not Christmas at our house without these cookies in the tins!-Heather McKillip, Aurora, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- Freeze kisses in a covered container for at least 1 hour., Preheat oven to 350°. In a large bowl, beat butter, sugar, eggs and vanilla until blended. In another bowl, whisk flour, cocoa, baking soda and salt. Gradually beat into butter mixture. Stir in chocolate and peppermint chips. Refrigerate 30 minutes., Shape dough into 1-1/2-in. balls. Place 1 in. apart on greased baking sheets. Bake 8-10 minutes or until bottoms are set. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool completely on pans on wire racks.
Nutrition Facts :
PEPPERMINT KISSES
These are fun, refreshing and low in fat! -Lynn Bernstetter, Lake Elmo, Minnesota.
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield about 3 dozen.
Number Of Ingredients 5
Steps:
- Let egg whites stand at room temperature 30 minutes. , Preheat oven to 225;. Add cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition. Continue beating until stiff, glossy peaks form., Transfer egg whites to piping bag. Pipe 1-1/2-in. cookies 2 in. apart onto parchment-lined baking sheets. Sprinkle half with crushed red candy canes, half with green, or with both. , Bake until firm but not brown, 1-1/2 to 2 hours. Remove to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 16 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
SUPER EASY PEPPERMINT KISSES
My kids beg for these sweets every Christmas and Valentines day. They are lowfat, super easy, and adorable!
Provided by Ezri_B
Categories Candy
Time 1h5m
Yield 24-36 kisses
Number Of Ingredients 5
Steps:
- In a mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; beat until soft peaks form.
- Beat in sugar, 1 tablespoon at a time, until stiff and glossy.
- Spoon meringue into a pastry bag or a resealable plastic bag. If using a plastic bag, cut a 1 inch hole in the corner.
- Squeeze 1-1/2 inch kisses of meringue onto ungreased foil-lined baking sheets. Sprinkle with crushed candy canes.
- Bake at 225F for 1-1/2 to 2 hours or until dry but not brown. Cool; remove from foil. Store in an airtight container.
Nutrition Facts : Calories 17.6, Sodium 16.7, Carbohydrate 4.2, Sugar 4.2, Protein 0.3
LIZ'S PEPPERMINT KISSES.
You will love these for Christmas. My dad taught me this recipe, if I can do it (I have lousy hands...lol), you can do it. How did I get the sprinkles and dragées to stick? I used a thin coating of brown rice syrup that I painted on with a small brush (brown rice syrup is a liquid sweetener made from brown rice, that is just about half as sweet as sugar). Serving size really depends on how big or small you make them, I put 20 as an estimate. Have fun and enjoy!!!
Provided by .Liz.Daddys little
Categories Candy
Time 1h35m
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 175.
- Place a small pan of water on the stove and heat till simmering. Place egg whites in a mixing bowl and pour in the sugar. Move the mixing bowl over to the simmering water, but make sure the bottom does not touch the water. Gently stir the sugar and egg whites together for 2 minutes until the eggs warm up.
- Using the whisk attachment, mix on high speed until you have firm peaks. Gently mix in peppermint extract until combined. Place a pastry bag fitted with a star tip into a large drinking glass and fold back the sides. Spoon the meringue into the bag and pull up the sides. Pipe onto 2 parchment lined baking sheets and place in the oven. Bake until the meringues are crisp, but have no color on them. This takes about 1 1/2 to 2 1/2 hours depending on the size. Turn the oven off and leave the door ajar to let them cool completely.
Nutrition Facts : Calories 22.2, Sodium 8.2, Carbohydrate 5, Sugar 5, Protein 0.5
PEPPERMINT TWIST KISSES
Found this recipe in a Taste of Home Magazine and made for my Holiday Cookie Tray. They look cute with lots of color, fairly easy to make, and the taste of peppermint and chocolate - what more could you want!! If you decide to try this I hope you enjoy as much as I did. Preparation time does not include chilling time
Provided by Bonnie G 2
Categories Dessert
Time 42m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- In large mixing bowl, cream butter and sugar.
- Add the egg yolk and extracts; mix well.
- Combine flour and salt.
- Gradually add to creamed mixture.
- Divide dough in half; tint one portion red.
- Divide each into four portions.
- Cover and refrigerate for 1 hour.
- Shape each portion into a 9-inch log.
- Place one red log next to one white log.
- twist gently to create one swirled roll.
- Roll gently until roll becomes one log.
- Repeat with remaining dough.
- Cut each log into nine slices.
- Roll each into a ball.
- Place 1 inch apart on ungreased baking sheets.
- Flatten slightly with a glass.
- Bake at 350 for 10-12 minutes until edges are lighthly browned.
- Press chocolate kisses into the center of warm cookies.
- Remove to wire racks to cool.
- Yields about 3 dozen cookies.
Nutrition Facts : Calories 70.8, Fat 4, SaturatedFat 2.3, Cholesterol 13, Sodium 38.1, Carbohydrate 7.8, Fiber 0.3, Sugar 4.2, Protein 0.9
PEPPERMINT MERINGUE KISSES
I clipped this recipe from the annual Washington Post Christmas Cookie Food section in 2011. This has become part of our Christmas cookie tradition.
Provided by GibbyLou
Categories Drop Cookies
Time 4h20m
Yield 36 small cookies
Number Of Ingredients 4
Steps:
- Preheat the oven to 175 degrees F. Line a large baking sheet with parchment paper; do not use a silicone liner.
- Sift the confectioners' sugar twice to remove any lumps. Divide the sifted sugar in half.
- Beat the egg whites in the bowl of a stand mixer or hand-held mixer on medium speed until frothy, then increase the speed to medium-high and beat to form soft peaks. With the motor running, gradually add half of the sifted confectioners' sugar; beat to form firm peaks. Add the peppermint extract and beat just to combine. Remove bowl from the mixer.
- Sift the remaining sugar (yes, one more time) into the egg white mixture. Gently fold it in to form a batter that can hold its shape.
- The cookies can be dropped by spoonful onto the baking sheet. Or, transfer the batter to a pastry bag or resealable plastic food storage bag fitted with a large star tip. Pipe kisses that are about 1 1/2 inches wide and 1 inch high onto the parchment paper-lined baking sheets, spacing them at least 1/2 inch apart.
- Sprinkle the finely chopped or crushed candies evenly over the meringue kisses.
- Bake for about 3 hours, until dry and crisp. Turn off the oven; let the kisses remain in the oven for 1 hour to dry thoroughly before serving or storing.
Nutrition Facts : Calories 14, Sodium 3.1, Carbohydrate 3.3, Sugar 3.3, Protein 0.2
PEPPERMINT MERINGUE KISSES
Make and share this Peppermint Meringue Kisses recipe from Food.com.
Provided by Little Suzy Homemak
Categories Drop Cookies
Time 1h15m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 275 degrees. Line 2 baking sheets with parchment paper.
- In a food processor, pulse the sugar until finely ground and transfer to a bowl. Pulse the peppermint candies until finely chopped; transfer to a measuring cup. Return any large pieces to the processor and pulse a few more times. You should have a scant 1/2 cup crushed candy.
- Using an electric mixer, beat the egg whites and cream of tarter on medium-high speed until soft peaks form. Slowly add the sguar and continue beating until the whites for stiff glossy peaks. Fold in the crushed peppermints. Drop the mixture by teaspoonfuls about 1 inch apart on baking sheets.
- Bake the cookies for 25 minutes. Reduce the oven temperature to 250 degrees and bake for 25 minutes longer. Let cool completely on a wire rack.
Nutrition Facts :
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