Friday, February 18, 2011

Raspberry Almond Kiss Cookies

From Allrecipes
1/2 c butter, softened
1/2 c white sugar
1/2 c brown sugar
1 egg
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!

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