Friday, February 18, 2011
Raspberry Almond Kiss Cookies
1/2 c butter, softened
1/2 c white sugar
1/2 c brown sugar
1 t almond extract
2 c all-purpose flour
1 t baking soda
1/4 t salt
1/4 c white sugar for decoration
40 milk chocolate candy kisses, unwrapped
1 c confectioners' sugar
1 T milk
4 t raspberry jam
1/4 t almond extract
1. In a medium bowl, cream together the butter, 1/2 c white sugar and brown sugar until smooth. Blend in the egg and 1 t almond extract. Combine the flour, baking soda and salt; stir into the creamed mixture. Cover dough and refrigerate at least one hour, or until easy to handle.
2. Preheat the oven to 325 degrees F. Roll dough into 1 inch balls, roll the balls in the remaining white sugar and place them 2 inches apart onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, or until golden brown. While hot from the oven, immediately press a chocolate kiss into the center of each one. Remove the cookie sheets to cool on wire racks.
4. In a small bowl, mix together the confectioners' sugar, milk, raspberry jam and 1/4 t almond extract until smooth. Drizzle over cooled cookies.
*I'm not a big fan of icing, but this was a delicate touch for these cookies. I liked eating them when the kiss was still soft and warm and the almond flavor was great!