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Chocolate Cookies

Chocolate Kiss Cookies

1/2 teaspoon Vanilla extract
1 package (14 oz.) chocolate kisses
1 1/4 cups Butter or margarine -- softened
1 cup Sugar
2 Eggs
3 1/4 cups All-purpose flour

Cream butter; slowly add sugar, beating it until it is light and fluffy. Add the eggs and then vanilla; blend it well. Then stir in the flour.
2.) Press the dough from a cookie press two inches apart onto an ungreased cookie sheets, using a star or using a daisy shaped disc.
3.) Bake in the oven at 375 degrees F. for about 10 minutes. Then press a chocolate kiss into the center of each of the warm cookies, with the point side up. After they are done remove them to a wire rack and let them cool. The yield is six dozen cookies.

Chocolate Meringue Cookies

These light and satisfying cookies are virtually fat free. Perfect for serving in nonfat ice cream or vanilla yogurt for dessert.

3/4 cup granulated sugar
1/4 cup confectioners' sugar (optional)
1/8 teaspoon cream of tartar
3 large egg whites
3 tablespoons unsweetened cocoa powder

Preheat your oven to 375°F.
Use parchment paper to cover two baking sheets. Place egg white and cream of tartar into medium bowl. Beat using an electric mixer set on medium speed mix them until soft peaks start to form. Slowly beat in the sugar and then beat with a mixer on high speed when the whites are stiff and shiny you are done.
Sift cocoa over the egg whites and softly fold it in until it is just blended.

Drop in the batter on the prepared baking sheet in tablespoonfuls, 1" apart. Bake for thirty to thirty-five minutes, or until they are dry. Peel the cookies from the paper carefully and cool them on a wire rack. When the cookies are cool, sprinkle them with the confectioners' sugar (if you are using it). Store them, covered, at room temperature. Batter yields: 24 cookies

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