Almond Chocolate Kiss Cookies Recipes

ALMOND KISS COOKIES

Steps:

• In a bowl, cream butter and sugars. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for 1 hour or until easy to handle., Roll into 1-in. balls, then roll in additional sugar. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 13-15 minutes or until golden brown. Immediately press a chocolate kiss into the center of each cookie. Cool on wire racks. Combine glaze ingredients; drizzle over cookies.

ALMOND CHOCOLATE KISS COOKIES

Steps:

• Preheat oven to 350°F. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg and almond extract. Add flour and baking soda; beat until well blended.
• Shape dough into 24 balls, each about 1 inch in diameter; roll in almonds. Place, 2 inches apart, on ungreased baking sheets.
• Bake 7 to 9 minutes or until lightly browned. Immediately top each with 1 unwrapped candy piece; press candy lightly into center of cookie. Remove to wire racks; cool completely. Store in tightly covered container at room temperature.

CHOCOLATE KISS COOKIES

Steps:

• In a large bowl, cream margarine with sugar and vanilla until light and fluffy. Mix in flour and walnuts, beating on low speed of an electric mixer until well mixed. Cover, and refrigerate dough for 2 hours, or until firm enough to handle.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove wrappers from chocolate kisses. Shape approximately 1 tablespoon of dough around each chocolate kiss; be sure to cover chocolate completely. Place cookies on an ungreased cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven. While cookies are still warm, roll them in confectioners' sugar.

ALMOND KISS COOKIES

Steps:

• In a mixing bowl, cream butter and sugars.
• Beat in egg and extract.
• Combine the 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-inch balls, then roll in additional sugar.
• Place 2-inches apart on ungreased baking sheets.
• Bake at 325° for 10-12 minutes or until golden brown.
• Immediately press a chocolate kiss into the center or each cookie.
• Cool on wire racks.
• Combine glaze ingredients; drizzle over cookies.

ALMOND COOKIES WITH KISSES

Steps:

• Preheat oven to 325°F with rack in center. Line cookie sheets with parchment paper or aluminum foil. Unwrap Kisses.
• Sift flour, baking powder, and salt into a small bowl. Set aside.
• Combine grated Almond Paste, butter and 1/2 cup of the sugar in mixing bowl. Beat on high speed for 3 minutes, or until soft and fluffy.
• Add egg whites and vanilla. Beat until well mixed.
• Mix in flour mixture on low speed until just incorporated.
• With a tablespoon or small ice cream scoop, scoop enough dough to form a 1-inch ball.
• Roll dough between palms to make balls. Roll balls in remaining 1/2 cup of sugar.
• Place balls on prepared baking sheets, leaving 2 inches between for spreading.
• Bake for 15 minutes or until bottoms are light golden. Gently press a Kiss™ in center of each warm cookie. Remove cookie to wire rack to cool. Store in airtight container between wax paper for 3-4 days.

RASPBERRY ALMOND KISS COOKIES

Steps:

• In a medium bowl, cream together the butter, 1/2 cup white sugar and brown sugar until smooth. blend in the egg and 1 teaspoon almond extract. Combine the flour, baking soda and salt; stir into the creamed mixture. Cover dough and refrigerate for at least one hour, or until easy to handle.
• Preheat the oven to 325 degrees F (165 degrees C). Roll dough into 1 inch balls, roll the balls in the remaining white sugar and place them 2 inches apart onto ungreased cookie sheets.
• 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 from cookie sheets to cool on wire racks.
• In a small bowl, mix together the confectioners' sugar, milk, raspberry jam and 1/4 teaspoon almond extract until smooth. Drizzle over cooled cookies.

ALMOND BUTTER BLOSSOMS

Steps:

• Heat oven to 375°F.
• In large bowl, beat almond butter, softened butter, granulated sugar, brown sugar and 1 egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda, baking powder and salt until dough forms.
• Shape dough into 60 (1-inch) balls. In small bowl, beat 2 egg whites lightly with fork. Place chopped almonds in another small bowl. Dip each ball into egg white, then roll in almonds. On ungreased cookie sheets, place balls 2 inches apart.
• Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute, then press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack. Cool completely, about 2 hours or until chocolate candy is set. Store covered in airtight container at room temperature with waxed paper between layers.