Sweet tooth? Here you go

jalex

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~~~ ALMOND KISSED COOKIES ~~~
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ALMOND KISSED COOKIES

1 cup sliced almonds, divided
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) butter or margarine, softened
1-1/2 cups powdered sugar
1 egg
1 to 2 teaspoons freshly grated orange peel
1/2 teaspoon almond extract
1 cup HERSHEY'S MINI KISSES Semi-Sweet or Milk Chocolate Baking Pieces


1. Grind 1/2 cup almonds in food processor or blender. Stir together
flour, ground almonds and baking soda; set aside.

2. Beat butter and powdered sugar in large bowl until light and fluffy.
Add egg, orange peel and almond extract; beat on low speed until
blended. Add flour mixture; beat on low speed until blended. Shape
dough
into two logs, about 1-1/2 inches in diameter. (Refrigerate dough about
15 minutes, if necessary, before shaping). Wrap each roll separately in
wax paper or plastic wrap; refrigerate until well chilled, at least two
hours.

3. Heat oven to 375°F. Lightly grease cookie sheets. Slice dough into
1/2-inch-thick slices. Place on cookie sheet about 2 inches apart.

4. Bake 6 to 8 minutes or until edges are lightly browned. Immediately
place 3 Baking Pieces and 3 almond slices on top of each cookie,
pressing down lightly. Remove from cookie sheet to wire rack. Cool
completely. About 3-1/2 dozen cookies

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Sugar Free Recipe Section
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Apple Muffins

(Makes 12 muffins)


1 2/3 cups all-purpose flour
2 teaspoons (or 8 packets) Sweet 'N Low®
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 egg, lightly beaten
2/3 cup skim milk
1/4 cup melted shortening
1 cup minced apples (about 2 medium)

Sift flour, Sweet 'N Low, baking powder, salt, and spices into mixing
bowl. Combine egg, milk, and shortening; add to dry ingredients; blend
until flour is moistened. Do not overmix; batter should be lumpy. Fold
in minced apples. Preheat oven to 400°F. Line muffin pan or custard
cups
with paper baking cups (soufflé cups); pour batter in 2/3 full. Bake 20
to 25 minutes. If baking cups are not used, grease the muffin pans.

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~~~ Candy Recipe ~~~
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CHOCOLATE CLOUDS

3 egg whites
1/8 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon vanilla extract
2 tablespoons HERSHEY'S Cocoa
2 cups (12-oz.pkg.) HERSHEY'S Semi-Sweet Chocolate Chips


1. Heat oven to 300°F. Cover cookie sheet with parchment paper or
foil.

2. Beat egg whites and cream of tartar in large bowl at high speed of
mixer until soft peaks form. Gradually add sugar and vanilla, beating
well after each addition until stiff peaks hold, sugar is dissolved and
mixture is glossy. Sift cocoa onto egg white mixture; gently fold just
until combined. Fold in chocolate chips. Drop mixture by heaping
tablespoons onto prepared cookie sheet.

3. Bake 35 to 45 minutes or just until dry. Cool slightly; peel paper
from cookies. Cool completely on wire rack. Store, covered, at room
temperature. 30 cookies.

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Sugar Free Recipe Section
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Apple Cranberry Relish


1 pound Rome Beauty apples, peeled, cored and cut into chunks
1 package (12 ounces) cranberries
1/4 cup plus 2 tablespoons sugar
1/3 cup unsweetened apple juice
1/3 cup diced mixed dried fruit
2-1/2 teaspoons Sweet'N Low
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice

1. In a medium saucepan, combine all ingredients and cook over
medium-high heat, stirring until cranberries pop, about 5 to 7 minutes.
Reduce heat to low; cover and cook, stirring occasionally, 15 to 20
minutes or until apples are tender and mixture is thick.

2. Store covered in refrigerator. Makes twelve 1/4-cup servings.

Per Serving (1/4 cup): 75 calories, <1 g protein, 20 g carbohydrate, <1
g fat, 0 mg cholesterol, 1 mg sodium

Diabetic Exchanges: 1-1/2 fruit exchanges

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~~~ Candy Recipe ~~~
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CHOCOLATE ALMOND BISCOTTI

1/2 cup (1 stick) butter or margarine, softened
1-1/4 cups sugar
2 eggs
1 teaspoon almond extract
2-1/4 cups all-purpose flour
1/4 cup HERSHEY'S Dutch Processed Cocoa or HERSHEY'S Cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sliced almonds
CHOCOLATE GLAZE (recipe follows)
WHITE GLAZE (recipe follows)
Additional sliced almonds (optional)


1.Heat oven to 350°F. Beat butter and sugar in large bowl until well
blended. Add eggs and almond extract; beat until smooth. Stir together
flour, cocoa, baking powder and salt; gradually add to butter mixture,
beating until smooth. (Dough will be thick.) Stir in almonds with
wooden
spoon.

2. Divide dough in half. With lightly floured hands, shape each half
into rectangular log about 2 inches in diameter and 11 inches long;
place on large ungreased cookie sheet, at least 2 inches apart.

3. Bake 30 minutes or until logs are set. Remove from oven; cool on
cookie sheet 15 minutes. Using serrated knife, cut logs diagonally
using
a sawing motion, into 1/2-inch thick slices. Discard end pieces.
Arrange
slices, cut sides down, close together on cookie sheet.

Bake 8 to 9 minutes. Turn slices over; bake an additional 8 to 9
minutes. Remove from oven; cool on cookie sheet on wire rack. Dip end
of
each biscotti in CHOCOLATE GLAZE or drizzle glaze over entire cookie.
Drizzle WHITE GLAZE over chocolate glaze. Garnish with additional
almonds, if desired. About 2-1/2 dozen cookies.

CHOCOLATE GLAZE: Place 1 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1
tablespoon shortening (do not use butter, margarine, spread or oil) in
small miocrowave-safe. Microwave at HIGH (100%) 1 to 1-1/2 minutes or
until smooth when stirred. About 1 cup glaze.

WHITE GLAZE: Place 1/4 cup HERSHEY'S Premier White Chips and 1 teaspoon
shortening (do not use butter, margarine, spread or oil) in small
microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until
smooth when stirred. About 1/4 cup glaze.


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~~~ CHERRY CORDIAL COOKIES ~~~
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CHERRY CORDIAL COOKIES

1 package (about 18 oz.) cherry cake mix
3/4 cup (1-1/2 sticks) butter or margarine, softened
2 eggs
1 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate
MINI CHIPS GLAZE (recipe follows)


Heat oven to 350°F. In large bowl combine cake mix, butter and eggs;
beat well. Stir in small chocolate chips. Drop by rounded teaspoonfuls
onto ungreased cookie sheet. Bake 10 to 12 minutes or until almost set.
Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Drizzle MINI CHIPS GLAZE onto cooled cookies; allow to set. About 4
dozen cookies. MINI CHIPS GLAZE: In small microwave-safe bowl, place 1
cup MINI CHIPS Semi-Sweet Chocolate with 3 tablespoons shortening (do
not use butter, margarine or oil). Microwave at HIGH (100%) 45 seconds;
stir. If necessary, microwave at HIGH additional 15 seconds or until
chocolate is melted and mixture is smooth when stirred. Use
immediately.

__________________
Get our guys out of Iraq!!

scotchhunky

All the "dimples" in my thighs thank you

__________________
Follow your heart with your eyes wide open!~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Funny thing --- the harder I work, the luckier I get!

Freebiefanatic

Mmmmmmm! Sounds yummy! Thank you, Jalex.

junebug1

Thank you they all sound good.

picklepuss

Thank you Jalex,these all sound YUMMY!!

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