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Full Online Book HomeLearning KitchenCookies - Formed Cookies Chocolate Kisses
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Cookies - Formed Cookies Chocolate Kisses Post by :alexpoole Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1545

Click below to download : Cookies - Formed Cookies Chocolate Kisses (Format : PDF)

Cookies - Formed Cookies Chocolate Kisses

2 large egg whites
1 cup sugar
6 tablespoons cocoa powder -- sifted
1 1/2 cups medium-fine ground blanched almonds (about 6 1/4 ounces)
1/2 teaspoon pure vegetable shortening
4 ounces semisweet chocolate -- melted


Heat oven to 325°. Place eggs in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until egg whites are stiff. Then add sugar slowly, and continue beating until egg whites are very thick, about 2 to 3 minutes.

Beat in cocoa until combined. Stir in almonds, and mix until completely blended. The batter should be quite thick and sticky.

Line a baking sheet with parchment. Dampen hands, and shape about 1 heaping teaspoonful of dough into a 1-inch ball. Pinch the ball with your fingers to form a teardrop shape, and place on prepared baking sheet. Continue process, spacing cookies about 2 inches apart, until all the dough is used.

Bake until cookies are slightly cracked, 15 to 17 minutes. Let cool on sheet for several minutes, then transfer to a rack to cool completely.

Combine shortening and melted chocolate. Spoon about 1/2 teaspoon of chocolate onto the flat side of a cooled cookie, and place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to rack, and let chocolate harden. Repeat process with remaining cookies.

NOTES : Makes 16
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1 c Butter or margarine 1 c Powdered sugar 1 tsp Vanilla 1 tbl Water 2 1/4 c Flour 1/4 c Unsweetened cocoa 1 c Nuts, finely chopped Cream butter and sugar until light and fluffy. Add vanilla and water. Sift flour with cocoa and stir in. Add nuts and mix well. Form into small rolls, about 2 inches long and 3/4 inch in diameter. Bake on ungreased cookie sheet at 300° for about 20 minutes. While hot, roll in powdered sugar. Cool and roll in sugar again. Makes about 3 dozen cookies. Collected from the Bulletins of the WMT Open
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