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Full Online Book HomeLearning KitchenCookies - Tartlets - Cookie Kisses
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Cookies - Tartlets -  Cookie Kisses Post by :gannon59 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1562

Click below to download : Cookies - Tartlets - Cookie Kisses (Format : PDF)

Cookies - Tartlets - Cookie Kisses

1 (20 oz.) pkg. refrigerated chocolate chip cookie dough
36 chocolate Kisses, unwrapped

Preheat oven to 350ºF.

Cut roll of dough into 9 slices. Cut each circle into 4 pieces. Lightly grease 3 mini-muffin pans. Place one piece of dough in each cup. Dip mini-tart shaper in flour and press into dough to form a cup. Re-flour the mini-tart shaper between forming each cup. Place a chocolate kiss in each cup. Bake for 10 to 12 minutes. Let cookies cool in the pan for 15 minutes before removing to cooling rack.
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Cookies - Tartlets -  Cranberry-pecan Tassies Cookies - Tartlets - Cranberry-pecan Tassies

Cookies - Tartlets -  Cranberry-pecan Tassies
Source: Better Homes and Gardens 1/2 cup butter, softened 3-ounce package cream cheese, softened 1 cup all-purpose flour 1 egg 3/4 cup packed brown sugar 1 teaspoon vanilla Dash salt 1/3 cup finely chopped cranberries 3 tablespoons chopped pecans For pastry, in a mixing bowl beat the butter and cream cheese until combined. Stir in the flour. Wrap in plastic wrap and chill in refrigerator for 1 hour, if desired. Shape the dough into 24 balls; place in ungreased 1-1/2-inch muffin pans. Press dough evenly against bottom and up sides of each muffin cup. For the filling, in a mixing

Cookies - Tartlets -  Chocolate Nut Tarts Cookies - Tartlets - Chocolate Nut Tarts

Cookies - Tartlets -  Chocolate Nut Tarts
Yield: 48 Servings 1 (15 oz) pkg Fudge brownie mix 2 - 1/2 C Walnuts 1 Tb butter, melted 2 Tbs dark corn syrup Preheat oven to 350. Prepare brownie mix according to package directions and set aside. Chop nuts finely with food chopper. Combine nuts, butter and corn syrup. Generously spray mini-muffin pan with cooking spray. Scoop small amount of mixture into the bottom of muffin wells and press with mini-tart shaper to form a shallow crust (flour tart shaper after each use). Place brownie mixture on top of nuts. Bake 13 - 16 minutes. Cool for 15 minutes