Raspberry Kisses Recipes

RASPBERRY KISS

Steps:

• In a pitcher, combine the liqueur, pineapple juice and cranberry juice. Chill in the fridge at least 2 hours.
• Pour 2 tablespoons of the mixture into flutes and top off with sparkling wine. Garnish with a fresh raspberry.

RASPBERRY KISSES

Steps:

• Cream together butter and sugar. Add eggs one at a time, beating between each addition. Sift together flour, cornstarch, baking powder and a pinch of salt. Add to wet ingredients.
• Drop dough by teaspoons onto greased cookie sheet. Bake 8-10 minutes at 400°F Cool.
• Once cookies are cool, spread flat side with raspberry jam or preserves. Place another cookie on top of preserves by the flat side. Done.

RASPBERRY MERINGUE KISSES

Steps:

• Preheat oven to 250 degrees.
• Beat egg whites and salt until foamy.
• Add gelatin and sugar gradually and beat until stiff and sugar is dissolved.
• Mix in vinegar and fold in chocolate chips.
• Drop tablespoonfuls on cookie sheet lined with brown paper.
• Bake for 25 minutes, then turn off the heat and leave the cookies in the oven for another 20 minutes.

RASPBERRY KISSES

Steps:

• Spread 24 wafers each with 1 tsp. cream cheese spread; top each with 1/2 tsp. jam.
• Cover with remaining wafers to make sandwiches.
• Sprinkle with sugar.

RASPBERRY ALMOND KISS COOKIES

Steps:

• In a medium bowl, cream together the butter, 1/2 cup white sugar and brown sugar until smooth. blend in the egg and 1 teaspoon almond extract. Combine the flour, baking soda and salt; stir into the creamed mixture. Cover dough and refrigerate for at least one hour, or until easy to handle.
• Preheat the oven to 325 degrees F (165 degrees C). Roll dough into 1 inch balls, roll the balls in the remaining white sugar and place them 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until golden brown. While hot from the oven, immediately press a chocolate kiss into the center of each one. Remove from cookie sheets to cool on wire racks.
• In a small bowl, mix together the confectioners' sugar, milk, raspberry jam and 1/4 teaspoon almond extract until smooth. Drizzle over cooled cookies.