Macaroon Kiss Cookies Makes 4 to 5 dozen
1/3 cup (2/3 stick) butter, room temperature 1 package (3 ounces) cream cheese, room temperature 3/4 cup granulated sugar 1 egg yolk 2 teaspoons almond extract, or more to taste 1 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 5 cups flaked unsweetened coconut (divided) 4 to 5 dozen chocolate kisses, unwrapped Preheat oven to 350 degrees. In large mixer bowl, cream butter, cream cheese and sugar until light and fluffy. Add egg yolk and almond extract; beat well. Combine flour, baking powder and salt; gradually add to creamed mixture. Stir in 3 cups of the coconut. Cover tightly and chill 1 hour. Shape dough into 1-inch balls; roll in remaining 2 cups coconut. Place on ungreased cookie sheet. Bake in preheated oven 10 to 12 minutes, or until lightly browned. Remove from oven and let cool slightly. Firmly press chocolate kiss into warm, not hot, cookie. (They have a tendency to melt flat if placed on cookie too soon.) Let cool 1 minute. Carefully remove from cookie sheet and cool on wire rack. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
