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Overview: How to make secret kiss cookies. Make the dough: Beat butter, sugar and vanilla together until light and fluffy. Add flour and walnuts. Mix just until combined. Chill the dough: Cover the bowl of cookie dough and chill it for at least 2 hours. When ready to bake, preheat the oven to 375 F.

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In a small bowl, combine the flour, baking soda, and salt. In a medium bowl, combine the butter, brown sugar, white sugar, vanilla extract, and apple cider vinegar using a mixer. Add in the egg and mix until just combined. Add in the flour mixture, stirring until just combined. Fold in the chocolate chips.

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Directions. Preheat oven to 350°F (180°C). In a mixer fitted with a paddle attachment, cream the butter and sugar. Add the yolks and vanilla, mixing well. Add the flour and combine thoroughly. Use mounded teaspoonfuls and make balls of dough with your hands.

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Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours. Preheat oven to 350 °F. Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 10 minutes.

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Refrigerate dough until firm, 2-3 hours. Preheat oven to 375°. Shape into 1-in. balls. Flatten balls and place a chocolate kiss in the center of each; pinch dough together around kiss. Place 2 in. apart on ungreased baking sheets. Bake until set but not browned, 12 minutes. Cool 1 minute; remove from pans to wire racks.

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An avid foodie and a holiday enthusiast, Katie is an expert at cultivating meaningful moments. When she's out of the office, you'll find her exploring Wisconsin, trying out new vegetarian recipes and watching Christmas movies. Bake like grandma with these secret cookie recipes.

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In a large mixing bowl, add butter and sugar. Using the flat paddle attachment on the mixer, cream at highest speed until light and fluffy (this should only take about 1 minute). Make sure to stop and scrape the sides of your bowl a few times in between mixing to make sure all the sugar and butter gets mixed.

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Bake for 12-15 minutes or until set and lightly golden brown around the edges. Remove from the oven and allow to cool on the baking sheet for about 5 minutes or until cool enough to handle but still warm. Place the powdered sugar in a bowl. Place the warm cookies in the bowl of powdered sugar and gently roll to coat.

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Beat butter, granulated sugar and vanilla in large bowl until fluffy. Add flour, almonds and almond extract, if desired; beat on low speed of mixer until well blended. Tip. Try roasting almond pieces before chopping. 3. Using about 1 tablespoon dough for each cookie, shape dough around each chocolate piece; roll in hand to make ball.

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Add the flour and mix on low for 30 seconds to 1 minute, until the dry ingredients are well combined. Cover the cookie dough and chill in the refrigerator for 30 minutes. Preheat the oven to 375*. Line 2 baking sheets with parchment paper. Using a 1 tablespoon cookie scoop, scoop out the cookie dough.

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Preheat oven to 375º F and line 2 baking sheets with parchment paper. In a large bowl or mixer, cream together butter, sugar and vanilla extract until fluffy and lightened in color. 3-4 minutes. Gradually beat in flour, walnuts and salt, until everything is fully incorporated. Cover dough and place in refrigerator to chill, 1-2 hours.

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Process until finely ground. In a medium bowl, combine the ground oats with the flour, baking powder, baking soda and salt. Whisk to combine and set aside. In the bowl of an electric mixer, combine the butter, granulated sugar and brown sugar. Beat at medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla.