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FERNA LEMON KISS COOKIES
| Ingredients |
Quantity |
| FERNA BUTTINA
BUTTER SUBSTITUTE |
1 cup |
| White sugar |
3/4 cup |
| FERNA PRIMERA
LEMON FLAVOCOL |
3 1/2-4
tsps. |
| Water |
1/4 cup |
| All purpose
flour |
2 3/4 cups |
| Cashew nuts,
finely chopped |
3/4 cup |
| Milk chocolate
candy kisses, unwrapped |
50 pieces |
| Powdered
sugar, for dusting |
|
| Semi-sweet
choco chips |
1/2 cup |
| FERNA BUTTINA
BUTTER SUBSTITUTE |
2 tsps. |
Other FERNA PRIMERA FLAVOCOL Options:
FERNA PRIMERA STRAWBERRY FLAVOCOL 4 tsps.
PROCEDURE
1. In a mixing bowl, combine sugar, 1 cup FERNA
BUTTINA BUTTER SUBSTITUTE and FERNA PRIMERA
LEMON FLAVOCOL. Beat until light and fluffy.
2. Add flour, water and cashew nuts. Mix at
low speed until well blended. Wrap dough with
plastic wrap. Refrigerate at least 1 hour for
easier handling.
3. Shape 1 tbsp. dough around each candy kiss,
covering completely. Roll in hands to form ball.
Place on lined cookie sheets.
4. Bake at 3750F for 12-15 minutes or until
cookies are set and bottom edges are light golden
brown. Cool 1 minute; remove from cookie sheets.
Cool completely.
5. Lightly sprinkle cooled cookies with powdered
sugar. In a small saucepan, combine chocolate
chips and 2 tsps. FERNA BUTTINA BUTTER SUBSTITUTE.
Cook and stir over low heat until melted and
smooth. Drizzle over cooled cookies. Let stand
until set. Store in tightly covered container.
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