They are more complicated. The kisses melt quickly if placed on the warm cookie and nothing else is done. So…you take the cookies out of the oven, wait a minute, put them on a small cooling rack, put the kiss on…and then place on them in the freezer to cool the cookie before the kiss melts.
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What are these? They look so festive!
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This is just basic hard candy – boiled sugar, corn syrup and flavoring. People usually make it in many flavors and colors and give mixed jars of it as gifts (or at least, that’s how I know it). My mom made it all the time when I was growing up.
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Wow—you folks are awesome bakers. Everything looks amazing!
I made these Red Velvet Cheesecake cookies for the first time. After some experimenting with the size of the cookies and the amount of filling, they look better than I thought they would (I am not a baker!) and they are decadent.
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Oh those look wonderful! Could you share the recipe?
I just noticed I never put the ginger crinkle recipe here that I use…
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Made my peppermint truffles for the cookie exchange. I’m pleased with how they turned out both flavor wise and visually. I had one fall apart so was forced to try it ; )
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And these, but instead of plain milk chocolate kisses, I used milks chocolate with cherry cordial centers. They are really good!
Again…after putting the kisses on…stick in the freezer for a few minutes so the kisses don’t melt.
I’m making these and peppermint blossoms for our neighborhood cookie exchange.
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I used the recipe from Food Network, but there are lots of recipes online.
If you read through the reviews, the main issue that kept these from getting a higher score was criticism of the technique. Some things I figured out:
-non-alkalized/natural process cocoa powder will make a redder cookie dough.
-I used gel food color
-don’t bother with making dollops of icing by hand. Use a pastry bag.
-The cookies as directed are too big so experiment with a few before you bake them all.
-roll the dough balls in granulated sugar before rolling them in powdered sugar. Not sure why this works, but the end result looks much better.
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Baked a batch of "Rainbow Rave Cookies " today. Basically sugar cookies with mini M & M’s and sprinkles in the dough. I also made a batch of Black and Whites which will be frosted tomorrow. I’m swapping the vanilla flavoring in the icing to peppermint and sprinkling crushed candy canes on top. Of course I will also bake a batch of cutout cookies and ice and decorate.
Actually, this is 3 takes on sugar cookies, but whatever…
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We tried Gingerbread Crinkle Cookies for the first time last Sunday. Our recipe called for a tablespoon of ground ginger, which I found to be a little too much, and the dough was very, very sticky. I want to try your recipe, thumper1. Thanks for posting it!
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I put a little more than a teaspoon of ginger in mine…otherwise they don’t taste gingery. But not a tablespoon!
I have to say…the dough is stickier than for chocolate crinkles. I butter my hands before I make the little balls.
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These are my new favorite gingerbread cookies…I posted this recipe on last year’s cookie thread and iirc they were will received there! I made a batch yesterday. Yummmm. Attempting to attach a pic and a link, so wish me luck!
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So many great cookies to try!
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Made these, everyone asks for the recipe!
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I did a different spin on a gingerbread cookie. They are quite good. Gingerbread bars with cream cheese frosting
They are actually cut in small pieces - they look big in my pic!
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A question for my baking friends here: I will have more than enough cookies for the event I am going to tomorrow. The recipes say the cookies stay fresh a few day in the fridge. Is that all?
If I save them in airtight containers in the fridge, will they stay fresh next until next weekend?