Marianna Southard Debolt

I love easy and this recipe is it! You have to buy your kisses early, last year couldn’t find any. Popular cookie at the holidays.

My husbands favorite every Christmas and on vacation. I leave the onion powder out. I agree, we have always done 250, stirring every 15 minutes. Have learned over the the years, 3 boxes make way more than we need. I do half the boxes and feed the birdies with the rest.

Thanks for the advice in cooking them til the liquid and sticky were gone. Seemed like it took along time. I did mine in my Ninja, stove setting. They are crisp and not hard. The insides are tender. I did this with whole unsalted almonds and raw unsalted cashews. I also added brown sugar. I used Pampered chef Cinnamon plus and regular ground cinnamon.

Followed the recipe with a few add ins. I used a small sprinkle of garlic salt instead of the garlic and salt, and a sprinkle of dried onion flakes. I added cheese to the top. It was a bit wet, so next time I will cut back on the milk. There is just two of us, so there are leftovers, but it’s the kind of dish that will be even better the next day. Oh, I used cream of chicken because we don’t like cream of mushroom soup.

I made these but changed some of it. I added almond extract instead of vanilla and then shredded coconut and chocolate chips. Made both cookie and mini muffins. Thanks for the starter recipe.

The batter ran and cookies were very thin, but good taste. I thought maybe parchment paper would work, but many of them stuck. Wiggled a spatula did the trick.