Ingredients:
- 1/3 cup butter, softened
- 1 package (3 ounces) cream cheese, softened
- 3/4 cup sugar
- 1 egg yolk
- 2 teaspoons almond extract
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 cups flaked coconut, divided
- 48 milk chocolate kisses
- Coarse sugar
- In
a large bowl, cream the butter, cream cheese and sugar until light and
fluffy. Beat in egg yolk and extract. Combine the flour, baking powder
and salt; gradually add to creamed mixture and mix well. Stir in 3 cups
coconut. Cover and refrigerate for 1 hour or until dough is easy to
handle.
- Preheat oven to 350°. Shape into 1-in. balls and roll in the remaining coconut. Place 2 in. apart on ungreased baking sheets.
- Bake
10-12 minutes or until lightly browned. Immediately press a chocolate
kiss into the center of each cookie; sprinkle with coarse sugar. Cool on
pan 2-3 minutes or until chocolate is softened. Remove to wire racks to
cool completely. Yield: 4 dozen.
Source: Taste of Homes
Ingredients:
1 refrigerated pie crust, thawed
14 Hershey Kisses of choice
1 egg white whisked with 1 Tbsp water
Powdered sugar for dusting
Directions:
1. Preheat oven to 350 degrees F. Roll out pie dough onto a lightly
floured counter top. Place 10 kisses around the edges of pie dough,
about 2 1/2 inches apart (as in the photo above). Take a knife and cut a
2 1/2-3 inch circle around kiss. Fold half of pie dough around top of
dough and pinch edge around top of kiss. Now, fold up both sides of
remaining dough up to the tip of the kiss pinching edge. Now press
together edges and form criss cross as shown in photo, step 3. *
*Continue cutting dough around kisses until all dough is used up.
2. Brush all little pies with an egg white wash then sprinkle with
granulated sugar. Bake for 20-28 minutes or until little pies are
golden. Remove and let cool for 5 minutes before transferring to cooling
rack. Dust each with powdered sugar and serve.
about 14 little pies.
Source:
Yummy Recipes
