Recipes: Chocolate Kisses, Coconut Fudge, Pecan Sand Tarts

CHOCOLATE KISSES

Makes about 4 dozen.

I often give boxes of candy as gifts, and these quick and easy melt-in-your-mouth kisses are a favored offering. They are a little too soft and mushy to mail, but they are perfect for handing over as a hostess gift. Note: This recipe must be prepared in advance.

• 8 oz. good quality semisweet chocolate

• 2 tbsp. unsalted butter

• 1/2 c. sweetened condensed milk

•1/2 tsp. vanilla or almond extract

For coating:

• 1/2 c. unsweetened cocoa powder

Directions

Break or coarsely chop the chocolate and set aside.

In a heavy saucepan, combine the butter, milk, vanilla extract and bourbon. Place the pan on medium heat and stir the mixture until it is hot and bubbly, 3 to 4 minutes. Remove the pan from the heat, immediately stir in the chocolate and beat the mixture until it is smooth and creamy.

Line two baking sheets with wax paper. To shape the candies, place scant tablespoons of the chocolate onto the baking sheets. Using the tip and back of the spoon, gently nudge the mounds into a cone-shape, forming the "kisses."

You can also transfer the chocolate to a pastry bag fitted with a 1/2-inch plain tip, pipe the mixture onto the baking sheets, and shape into a cone with a spoon.

Chill the kisses until set, for at least 2 hours or overnight.

To coat for serving: Put the cocoa powder in a small strainer and sift the cocoa on the kisses, coating all over. Let the candy warm to room temperature before serving.

Nutrition information per chocolate kiss:

Carbohydrates5 gSaturated fat1 gCalcium12 mg

Protein1 gCholesterol2 mgDietary fiber1 g

Diabetic exchanges per serving: 1/2 other carb, 1/2 fat.

COCONUT FUDGE

Makes about 4 dozen pieces.

• 11/2 c. dark brown sugar

• 1 c. granulated sugar

• 1/2 c. unsweetened cocoa powder

• 1/8 tsp. salt

• 3/4 c. undiluted evaporated milk or half-and-half

• 4 tbsp. unsalted butter, plus extra for the pan

• 11/2 tsp. vanilla extract

• 1 c. freshly grated coconut or unsweetened dried coconut

Directions

Have ready a candy thermometer, wooden spoon, a pastry brush and a cup of hot water to brush sugar crystals from the sides of the pan. Lightly butter an 8- or 9-inch square metal cake or baking dish and set aside.

Place pan on medium-high heat, and cook, stirring until the sugar is completely dissolved. Bring the syrup to a boil, cover the pan and boil the syrup for 3 minutes.

Remove the lid. Dip the brush in the water and brush down the sides of the pan. Attach the candy thermometer inside the pan. Cook the syrup, without stirring, but occasionally swirling the pan, about 10 to 12 minutes or until the thermometer reads 236 to 238 degrees, frequently brushing the sides of the pan with the damp brush.

Remove the thermometer. Turn the heat off from under the pan and swirl in the butter and vanilla extract. Remove the pan from the stove and set the pan on a wire rack.

Cool the fudge in the pan for 2 to 3 minutes. Stir in the coconut and immediately pour the fudge into the buttered pan, taking care not to scrape the bottom of the pan, which may be sugary. Cool candy completely, at least several hours, and then mark in 1-inch squares. Remove the candy from the pan, place on a chopping board and cut into pieces.

Nutrition information per serving:

Carbohydrates13 gSaturated fat1 gCalcium18 mg

Protein1 gCholesterol4 mgDietary fiber0 g

Diabetic exchanges per serving: 1 other carb, 1/2 fat.

PECAN SAND TARTS

Makes about 30 cookies.

• 1 c. shelled pecans

• 11/2 c. flour

• 1 tsp. ground cinnamon, or more if desired

• 1/2 tsp. baking powder

• Pinch of salt

• 3/4 c. powdered sugar

• 1/4 c. dark brown sugar, firmly packed and free of lumps

• 11/2 tsp. vanilla extract

• 1 egg, at room temperature

• 1/3 c. coarsely grated bittersweet chocolate (about 2 oz.)

Directions

Chop the pecans rather finely but don't pulverize into a powder. Reserve.

Sift together the flour, cinnamon, baking powder and salt and reserve.

Combine butter and both sugars in a large mixing bowl.

Using an electric mixer at medium-high or creaming speed, beat until light and fluffy for 2 to 3 minutes, scraping the bowl once or twice with a rubber spatula.

Gather the dough into a ball in the center of the bowl. Cover the bowl with plastic wrap and chill for 11/2 hours.

When ready to bake, combine the grated chocolate and sugar, and set aside.

Preheat oven to 375 degrees. Adjust rack to center of oven and line a baking sheet with parchment paper. Dampen your fingertips with cold water.

Using level tablespoons of batter for each cookie, shape the dough into bars about 3/4 to 1 inch wide and 21/2 inches long, patting into shape with your fingers.

Place the bars on the prepared baking sheets, about 2 inches apart and bake for 8 minutes.

Remove cookies from oven and set the sheet on a wire rack. Let cookies cool on the sheet for 2 to 3 minutes, and then remove from sheet with a metal spatula and cool completely on the rack. Bake the remaining cookies, one sheet at a time, in the same way.

Nutrition information per serving:

Calories110Fat6 gSodium51 mg

Carbohydrates12 gSaturated fat3 gCalcium13 mg

Protein1 gCholesterol15 mgDietary fiber1 g