Mint Kiss Spritz


2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
1/4 teaspoon mint extract
2 1/4 cups all-purpose flour
green food coloring
60 Hershey's Kisses

Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, vanilla, and mint extract. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. Mix in green food coloring, adding just enough to acheive the desired color. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. Immediately after removing cookies from oven place one Hershey's kiss on each cookie.


Reviews of Mint Kiss Spritz:

1-5 of 27 reviews   Next >>

  A cookie baker in grenada  Oct 24, 2010
Would make this again.
very nice cookies four stars

  A cookie baker  Dec 14, 2009
Would make this again.
IT WAS VARY VARY GOOOOOD five stars

  A cookie baker  Dec 14, 2009
Would make this again.
i was vary gooooood five stars

  A cookie baker in Colorado  Dec 24, 2007
Would make this again.
These are the BEST cookies! We do not have a cookie press so we used our standard cookie scoop. We also used the mint kisses as another person who reviewed suggested. These will be on our Christmas cookie list from here on forward. five stars

  A cookie baker in Montana  Dec 14, 2006
Would not make this again.
This was my first time using the cookie press and I thought this recipe would be great. The cookies were bland and not at all what I expected. I hope to find a better recipe! three stars

Add Your Review!

Read the Review Guidelines opens in new window

  • Rating from 1 to 5 (5 being best):
  • Would you make it again? Yes   No
  • Name (optional):
  • E-mail (optional):
  • Do not display name and e-mail with review.
  • Where are you from? (optional)
  • Your comments: