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Beary Cute Cookies 3/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar 1 egg 1 teaspoon vanilla extract 2 cups all purpose flour 1 teaspoon salt 1/2 teaspoon baking soda Additional Sugar 30 miniature chocolate kisses 60 miniature M&M baking bits
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| In a mixing bowl, cream shortening and sugars. Beat in egg and vanilla; mix well. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well (dough will be crumbly). Set aside about 1/2 cup of dough for ears. Shape remaining dough into 1-in balls; roll in additional sugar. Place 3-in apart on ungreased baking sheets. Flatten to about 1/2-in thickness. Roll reserved dough into 1/2-in balls; roll in sugar. Place two smaller balls about 1-in apart touching each flattened ball (do not flatten smaller balls). Bake at 375° for 10-12 minutes or until set and edges are lightly browned. Remove from oven; immediately press one kiss and two baking bits into each cookie for nose and eyes. Cool for 5 minutes before removing from pans to wire racks to cool completely. Makes 30 cookies. |
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Triple Chocolate Kisses 2 egg whites 1/4 teaspoon cream of tartar 1/2 cup sugar 1/4 teaspoon almond extract 1 square (1 ounce) semisweet chocolate, grated 42 milk chocolate kisses Baking cocoa |
| In a mixing bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form, about 6 minutes. Gradually add sugar; beating until stiff peaks form, about 6 minutes. Beat in extract. Fold in grated chocolate. Insert a medium open-star tip in a pastry or plastic bag. Fill with meringue. On lightly greased baking sheets, pipe forty-two 1-in circles. Press a chocolate kiss into the center of each. Pipe meringue around each kiss in continuous circles from the base to the top of the kiss is completely covered. Dust with cocoa. Bake at 325° for 15-18 minutes or until the edges are lightly browned. Immediately remove to wire racks to cool. Makes 3-1/2 dozen. |
