Gingerbread Sugarplum Kisses Recipes
GINGERBREAD KISSES
Whether you call them kisses or hugs, these cookies show nothing but love when served warm from the oven. Typically made with a peanut butter dough, the ginger and spices in these thumbprints are a fun Christmastime spin on an all-time favorite. -
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 12
Steps:
- Cream butter and brown sugar until light and fluffy. Gradually beat in egg and molasses. In another bowl, whisk together flour, baking soda, salt and spices; gradually beat into creamed mixture. Refrigerate, covered, until firm enough to shape, about 4 hours., Preheat oven to 350°. Shape dough into sixty 1-in. balls; roll in sugar. Place 1 in. apart on ungreased baking sheets. Bake until lightly browned, 8-10 minutes., Press a chocolate kiss immediately into the center of each cookie. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 88 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 56mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
GINGERBREAD SUGARPLUM KISSES
When I think of Christams I think of sugarplums and sugar and berries and SPICE!! This cookie is a brainstorm of my youngest daughter's (my baby and true "mini me) creation.... What better way to celebrate the holiday's other than sugarplums and spice dancing on your taste buds!!! You have the gingerbread, the "blueberries"...
Provided by Didi Dalaba
Categories Chocolate
Time 30m
Number Of Ingredients 21
Steps:
- 1. In a bowl, combine all dry ingredients. Sift or mix till well incorporated. Set aside.
- 2. In your stand up mixer or bowl with hand mixer, cream sugar and butter till light and fluffy. Add eggs, one at a time till well incorporated. Then finely add your molasses, beat well. Add your dry ingredients slowly till nice dough forms. Wrap your dough in plastic wrap and refridgerate for 1/2 hr.
- 3. As dough is chilling, make your filling. In a small bowl, add your blueberry preserves, your cinnamon and finally your chopped walnuts, set aside.
- 4. Preheat oven to 350F. Remove chilled dough from the refridgerator, using a small cookie scoop, scoop out uniform size balls of dough. Place on cookie sheet. When all cookie balls have been placed, go back and make cookies into nice balls. Using your thumb, indent a thumbprint onto the middle of the cookie. If dough cracks, just work it over and smooth it.
- 5. Add your sugarplum filling (aka, your blueberry, walnut, cinnamon). Bake for 10-12 minutes. Remove from oven, and let sit on cookie sheet for about 1 minute to ensure easier handling. Place cookies on cooling rack to cool.
- 6. As cookies are cooling, make your lemon cream cheese filling. In your mixer bowl, add your butter, cream cheese. Beat till light and fluffy. Add your sugar, vanilla and beat till thoroughly incorporated. Finally add your grated lemon zest. Spoon frosting into a pastry bag using a star tip, or a ziplock bag if needed. Pipe frosting over cookies right onto the cooling rack. Let sit overnight to ensure frosting has hardened. Enjoy!!
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