Best Almond Kiss Recipes

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 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 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 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.

LOW CARB ALMOND BUTTER CAROB KISS COOKIES

Steps:

• Heat oven to 375°F
• Beat butter and almond butter in large bowl until well blended. Add 1/3 cup Splenda granulated sugar and Splenda brown sugar; beat until fluffy. Add egg, half-and-half, and vanilla; beat well. Stir together almond flour, baking soda and salt; gradually beat into almond butter mixture.
• Shape dough into 1-inch balls. Roll in Splenda granulated sugar; place on ungreased cookie sheet.
• Bake 8 to 10 minutes or until lightly browned. Immediately press carob chocolate chips into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

ALMOND BUTTER KISS COOKIES

Steps:

• Preheat oven to 350 F. Line two baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and almond butter on medium speed for about 30 seconds, or until well combined. Add 1/2 cup of the granulated sugar, the brown sugar, baking soda, cream of tartar, and salt, and continue beating on medium speed until the mixture is light and fluffy, stopping to scrape the sides of the bowl as necessary. Mix in the egg, milk, and vanilla until incorporated. With the mixer on low, gradually add both flours, beating just until combined.
• Add the remaining 3 tablespoons of granulated sugar to a wide, shallow dish. Using a small cookie scoop (mine measures about 1 1/2 inches in diameter), portion the dough into balls. Working with a few at a time, roll the balls in the sugar, coating them on all sides. Place on the prepared baking sheets, leaving 1-2 inches of space between them.
• Bake the cookies for about 9 minutes, or until they are puffed and the tops are cracked - the edges should be set, though the centers may look underdone. Transfer the baking sheet to a wire rack and immediately press a Hershey's Kiss into the center of each cookie. Allow the cookies to cool for a few minutes on the baking sheet, then remove to the wire rack to cool completely. Repeat with remaining dough and Hershey's Kisses.
• Makes about 40 cookies

ALMOND KISS

Steps:

• Combine in stemmed mug with whipped cream.