Daily Archives: May 27, 2010

Macaroon Kiss Cookies

Standard

INGREDIENTS

  • 1/3 c.  butter or marg., softened
  • 3 oz.   cream cheese, softened
  • 3/4 c.    sugar
  • 1   egg yolk
  • 2 tsp.   almond extract
  • 2 tsp.   orange juice concentrate
  • 1-1/4 c.  flour
  • 2 tsp.   baking powder
  • 1/4 tsp.  salt
  • 5 c.      sweetened coconut flakes, divided
  • 8 oz.    Hershey’s kisses

DIRECTIONS

Beat butter, cream cheese and sugar in large bowl until well blended.  Add egg yolk, almond extract, and orange juice; beat well.  Stir together flour, baking powder and salt; gradually add to butter mixture, beating until well blended.  Stir in 3 cups coconut flakes.

Cover, refrigerate 1 hour or until firm enough to handle.  Remove wrappers from kisses.  Heat oven to 350.  Shape dough into 1 inch balls; roll balls in remaining 2 cups coconut.  Place on ungreased cookie sheet.

Bake 10 to 12 minutes or until lightly browned.  Remove from oven; immediately press a kiss on top of each cookie.  Cool one minute; carefully remove from cookie sheet to wire rack.  Cool completely.  Makes about 4 dozen cookies.

Grandmother’s (Mae’s) Taffy

Standard

INGREDIENTS

  • 3 c. sugar
  • 1 c. boiling water
  • 4 Tbsp. white corn syrup
  • 2 Tbsp. butter
  • 2 Tbsp. vinegar
  • Flavoring

DIRECTIONS

Mix sugar, water, syrup, butter and vinegar together.  Wipe down sides of the kettle.  Cover and bring slowly to the boiling pint.  Remove cover and cook to the *crack stage, 290 degrees F.  Cool on buttered platter.  Flavor and pull.  Nuts may be added if desired.

*The crack is the stage when the syrup hardens and is brittle as soon as dropped into cold water (about 290 degrees F.).