Almond Cookies With Kisses Recipes

ALMOND BLOSSOMS (KISS COOKIES)

Steps:

• Preheat oven to 350F with rack on lower middle position. Line baking sheets with parchment or silicone mats.
• In a stand mixer bowl, add the butter and almond butter. Mix with the paddle attachment on medium high speed, until well combined. Add both sugars and beat again until fluffy and light. Add egg, both extracts, and beat to combine.
• In a separate bowl, whisk together the flour, baking soda, and salt. Gently add into the butter mixture, beating on low-speed just until combined. Shape balls of dough, 1-inch each. Roll in bowl of granulated sugar to coat the dough balls. Place 2 inches apart on lined cookie sheets. Bake 7-8 minutes or until cookies are puffy and slightly browned on the bottom/edges. Remove cookies from oven and gently press chocolate kisses into the centers of cookies while hot. Cool completely on cookie sheet before attempting to transfer. Keep cookies in airtight container for freshness.

SECRET ALMOND KISSES COOKIES RECIPE - (3.9/5)

Steps:

• *1*. Heat oven to 375°F. Remove wrappers from chocolates. *2*. Beat butter, granulated sugar and vanilla in large bowl until fluffy. Add flour, almonds and almond extract, if desired; beat on low speed of mixer until well blended. *3*. Using about 1 tablespoon dough for each cookie, shape dough around each chocolate piece; roll in hand to make ball. (Be sure to cover each chocolate piece completely.) Place on ungreased cookie sheet. *4*. Bake 10 to 12 minutes or until cookies are set but not browned. Cool slightly; remove from cookie sheet to wire rack. While still slightly warm, roll in powdered sugar. Cool completely. Store in tightly covered container. Roll again in powdered sugar just before serving.

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.

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.

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 KISSES

Steps:

• Microwave the butter in your mixing bowl to melt it.
• Add the sugar, vanilla, almond extract and molasses.
• Stir until blended.
• Add the baking soda, baking powder and salt.
• Mix well.
• Grind up the almonds. Add them to the bowl and mix.
• Beat the eggs, then pour in and stir.
• Add the flour and mix all the ingredients until thoroughly blended.
• Let dough firm up for a few minutes.
• Form into walnut-sized balls and arrange on a greased cookie sheet, 12 to a standard sheet.
• Cut the Hershey's kisses in half so that each has a point and a base. Press the halves in the middle of your cookie balls, cut side down.
• Bake at 350 degrees for 10 minutes.
• Cool on the cookie sheet for 2 minutes and then remove to a wire rack to finishe cooling.