ALMOND KISS COOKIES
- 1/2 c. butter (no substitutes), softened
- 1/2 c. sugar
- 1/2 c. packed brown sugar
- 1 egg
- 1 tsp. almond extract
- 2 c. all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- Additional sugar
- 40 milk chocolate kisses with almonds
- 1 c. confectioners' sugar
- 1 Tbsp. milk
- 4 tsp. raspberry jam
- 1/4 tsp. almond extract
In mixing bowl, cream butter and sugars. Beat in egg and extract. Combine flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for 1 hour or until easy to handle.
Roll dough into 1" balls, then roll in additional sugar. Place 2" apart on ungreased baking sheets. Bake @ 325 degrees for 10-12 minutes or until golden brown.
Immediately press chocolate kiss into center of each cookie. Cool on wire racks. Combine glaze ingredients; drizzle over cookies. Makes 40 cookies.
When this recipe states this makes soft dough, it's not kidding. I stuck dough in freezer for about an hour-it firmed it up little bit so it was easier to roll into balls. I still floured my hands little bit, and that helped a lot.
I HIGHLY suggest freezing them SOLID before using them in cookies like this. They do still melt little on bottom and DO soften up quickly on that hot cookie, so be careful when transferring them from cookie sheet to rack. I usually top them on cookie sheet because I don't want cookie to cool too fast and I can't get the kisses to stick.