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July 2018

Nuts Recipes

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Picnic Potato Salad

Picnic Potato Salad Recipe
10 lb Potatoes 1 c Celery, finely chopped 8 ea Eggs, hard boiled 1 c Fresh parsley,finely chopped ...

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Chocolate Kiss Thumbprint Recipe

Chocolate Kiss Thumbprint recipe and other nuts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chocolate Kiss Thumbprint recipe  PDF


1/2 c Butter Flavor Crisco
1/2 c Sugar
1 tb Milk
1/2 ts Vanilla
1 Egg, separated
1 1 ounce square unsweetened
chocolate, melted and cooled 1 c Flour, all purpose
1/4 ts Salt
3/4 c Nuts, chopped
30 Chocolate kisses, unwrapped
Preparation Time: 30 Minutes Bake Time: 8 Minutes 1. Heat oven to 350 F. Grease baking sheet with Butter Flavor Crisco.
Set aside. 2. Combine Butter Flavor Crisco, sugar, milk, vanilla and egg yolk.
Beat at medium speed of electric mi er until well blended. Add melted chocolate. Mi well. 3. Combine flour and salt. Add to chocolate mi ture. Mi until well
blended. Form dough into 1 inch balls. 4. Beat egg white slightly with fork. Coat balls with egg white. Roll
in chopped nuts. Place 2 inches apart on baking sheet. Press thumb gently in center of each cookie. 5. Bake at 350 for 7 minutes. Remove from oven. Place chocolate kiss
in each thumbprint. Return to oven for 1 more minute. Remove to cooling rack. Makes 2 1/2 dozen 2 inch cookies. Source: Butter Flavor Crisco Cookie Collection, page 36. Shared by: David Knight

Chocolate Kiss Thumbprint recipe and other nuts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
337 people have voted
Last Reviewed on 2018-07-16



Monday, Jul 16 2018 Download & Print Chocolate Kiss Thumbprint recipe  PDF   Nuts recipes RSS   Thumsb up

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2 c Fresh lemon juice 4 c Water 36 To 40 medium artichokes 3 Lemons, halved 4 c Distilled white vinegar 1/2 ts Salt 2 Garlic cloves 4 Bay leaves 1/2 ts Dried basil 1 ts Dried oregano 2 To 4 small dried red chile peppers (optional) 2 c Olive oil These pickles are worth every bit of the time it takes to prepare them. They're one of the best tasting and most beautiful preserves on my pantry shelf. The pale, creamy yellow leaves around the artichoke heart glisten in the oil herb vinegar brine, and sometimes a faint hint of purple on the chokes is evident, to...

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