Candy with Cookie Press

By SewingDragonfly

Flavors may be varied by substituting any liqueur, cordial or extract.

Vary mint colors by using different food colors. For example: Pink; 2-3 drops red, Yellow; 4-5 drops yellow

Chocolate kisses may be held several weeks by storing in covered plastic containers. Place waxed paper on bottom of container; arrange single layer of candies in container; cover with another sheet of waxed paper. Repeat until container is filled. Store in cool, dry place. Do not refrigerate.

Ingredients

• Super Shooter Chocolate Kisses
• Yield: 7 dozen
• Ingredients
• 1 (12 ounce) packages semisweet chocolate pieces
• 1/4 cup almond flavored liqueur
• 1/8 teaspoon salt
• 1 (14 ounce) cans sweetened condensed milk
• crystalized lilac fresh edible flower (optional)
• Directions
• 1 . Melt chocolate pieces in double boiler.
• 2 . Stir in liqueur, salt and sweetened condensed milk in one addition.
• 3 . Beat until smooth.
• 4 . Cover with plastic wrap and let stand overnight at room temperature.
• 5 . Assemble and fill Super Shooter with chocolate with chocolate mixture; use decorator tip.
• 6 . On waxed-paper-lined baking sheet, make mound 1 inch in diameter and 3/4 inch in height.
• 7 . Top with crystalized lilacs if desired.
• 8 . Allow to stand several hours or overnight, until Kisses can be easily removed from baking sheets with spatula.
• 9 . Variations: For chocolate stars make rosettes instead of mounds.

Preparation

Step 1

Mints
1 pkg (3oz) cream cheese, softened
1 T light corn syrup
½ tsp peppermint extract
1-2 drops food color
3-4 c powdered sugar

Place cream cheese, corn syrup, extract and food color in large mixing bowl. Cream thoroughly on medium/high speed.

Add sugar gradually. Beat until thoroughly mixed. Dough will be smooth.

Form into a ball.

Fill cookie press; use desired disc.

Make mints on un-greased, un-coated baking sheet.

Allow mints to “firm up” about 20-30 minutes before attempting to move them.

Makes 5-6 dozen mints