raspberry almond kiss cookies

raspberry almond kiss cookies
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup white sugar for decoration
  • 40 milk chocolate candy kisses, unwrapped
  • 1 cup confectioners' sugar
  • 1 tablespoon milk
  • 4 teaspoons raspberry jam
  • 1/4 teaspoon almond extract


  1. 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.
  2. 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.
  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 from cookie sheets to cool on wire racks.
  4. In a small bowl, mix together the confectioners' sugar, milk, raspberry jam and 1/4 teaspoon almond extract until smooth. Drizzle over cooled cookies.

03/23/2017
raspberry almond kiss cookies, recipe PT15M PT1H 5 455 calories

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