Almond KISSed Cookies

Almond KISSed Cookies

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SKILL LEVEL : intermediatePREP TIME : 25  Minutes

Ingredients

  Amount Per Serving % DV *
Calories110
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium75 mg3% DV
Total Carbohydrates11 g4% DV
Dietary Fiber0.0 g0% DV
Sugars7 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories110
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium75 mg3% DV
Total Carbohydrates11 g4% DV
Dietary Fiber0.0 g0% DV
Sugars7 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  • 1 teaspoon baking soda
  • 1 to 2 teaspoons freshly grated orange peel
  • 1/2 teaspoon almond extract
  • 1 egg
  • 1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates
  • 1 cup sliced almonds , divided
  • 1 cup butter or margarine (2 sticks) , softened
  • 1-1/2 cups powdered sugar
  • 1-3/4 cups all-purpose flour

Directions

  • 1. Grind 1/2 cup almonds in food processor or blender. Stir together flour, ground almonds and baking soda; set aside.
  • 2. Beat butter and powdered sugar in large bowl until light and fluffy. Add egg, orange peel and almond extract; beat on low speed until blended. Add flour mixture; beat on low speed until blended. Shape dough into two logs, about 1-1/2 inches in diameter. (Refrigerate dough about 15 minutes, if necessary, before shaping). Wrap each roll separately in wax paper or plastic wrap; refrigerate until well chilled, at least two hours.
  • 3. Heat oven to 375°F. Lightly grease cookie sheet or line with parchment paper. Slice dough into 1/2-inch-thick slices. Place on cookie sheet about 2 inches apart.
  • 4. Bake 6 to 8 minutes or until edges are lightly browned. Immediately place 3 chocolates and 3 almond slices on top of each cookie, pressing down lightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 42 cookies.

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