Brownie Kisses

Preheat oven to 350 degrees. In a large bowl, beat all ingredients except kisses until well blended. Wrap a heaping teaspoon of dough around each kiss, Place 2 inches apart on ungreased cooking sheets. Bake at 350 for 8-10 minutes or until set. Remove from oven and cool on racks. Makes 30-34 cookies.

Red-Hot Treats

Place red-hot candies into food processor or blender. Process until finely chopped. Remove 3 tablespoons crushed candies; set aside. Add margarine, sugar, egg, flour and baking powder to remaining crushed candies in a large bowl. Mix until well-blended with mixer or by hand. Form into a roll about 7 inches long. Wrap in plastic wrap or foil; freeze overnight. Preheat oven to 375 degrees. Cut slices from log about 1/4 inch thick. Place 2 inches apart on ungreased cookie sheet. Sprinkle with reserved crushed red-hots. Bake 9-11 minutes or until golden brown. Remove from cookie sheets and cool on racks. Makes 26-30 cookies.

Mexican Cookie Hearts

Preheat oven to 400 degrees. Sift flour with baking soda and spices; set aside. In large bowl, beat butter with sugar until very light and fluffy. At low speed, beat in flour mixture just until well combined. On lightly floured surface, roll dough 1/4 inch thick. Using 2 inch heart shaped cookie cutters, cut out dough. Reroll, and cut leftover dough the same way. Place 1 1/2 inches apart on ungreased cookie sheets. Bake 8-10 minutes. Remove from oven, let stand about 2 minutes, remove to wire rack; cool completely. Makes about 4 dozen.

Macaroon Kiss Cookies

Cream butter, cream cheese and sugar in large bowl until light and fluffy. Add egg yolk, almond extract and juice; beat well. Combine flour, baking powder and salt, gradually add to creamed mixture. Stir in 3 cups of coconut. Cover tightly; chill one hour or until firm enough to handle. Shape dough into 1 inch balls; roll in remaining coconut. Place on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove from oven; immediately press one unwrapped kiss on top of each cookie. Cool 1 minute. Carefully remove from cookie sheet; cool completely on wire rack. Makes about 4 1/2 dozen cookies.

Sugar-Cookie Hearts

In medium size bowl with mixer, beat butter, sugar, egg, vanilla and salt until fluffy. Beat in flour. Refrigerate dough, tightly wrapped, at least 1 hour. Preheat oven to 325 degrees. Roll out dough to 1/4 inch thickness. Cut with heart-shaped cookie cutter. Place cookies, 1/2 inch apart, on ungreased baking sheets. Sprinkle with pink or red colored sugar. Bake cookies 12-15 minutes or until edges just start to brown. Makes 3 dozen, 2 1/2 inch hearts. You may use mini heart cutters also.

Lemon Love Bars

Combine 1 cup flour, confectionery sugar and solid vegetable shortening in a bowl. Using a fork or a pastry blender, combine until the mixtures becomes a coarse meal. Press mixture into the bottom of a 11" x 7" lightly greased baking dish. Bake at 350 degrees for 20 minutes. In a separate bowl, combine the sugar, flour, lemon zest, baking powder, salt and eggs and whisk until completely blended. Pour the mixture over the crust after it is finished baking.

Return the baking dish to the oven for an additional 20 to 25 minutes. Let cool for 30 minutes before cutting. Cut a small square of paper or card board; trace and cut a 2 inch heart to use as a template. Cut your bars the same size as your square template. Place your heart template on the surface of the bar, and sprinkle powdered sugar carefully over the top. Remove your template and you should see a heart design! Do this with each bar.

Dainty Rose-colored Macaroons

In a large bowl, combine all ingredients. Mix thoroughly, making sure gelatin is blended evenly. Cover and refrigerate at least 2 hours. Preheat oven to 350 degrees. Shape into 1 inch balls and place on well-greased baking sheets. Bake 8-10 minutes or until lightly browned around edges. Remove from oven and let cookies cool on baking sheet 5 minutes before placing on wire racks to cool. Cookies will be soft. Makes about 4 dozen cookies.

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