Baking Time
13-15 minutes |
Oven Temperature
325° F |
Pan Size
Cookie sheet |
Cookie:
1/2 cup butter, softened
1/2 cup 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
Additional sugar
40 milk chocolate kisses with almonds
Glaze:
1 cup confectioner's sugar
1 tablespoon milk
4 teaspoons raspberry jam
1/4 teaspoon almond extract
In a mixing bowl, cream butter and sugars. Beat in egg and almond 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-inch balls, then roll in additional sugar. Place two inches apart on ungreased baking sheets. Bake at 325 degrees for 13-15 minutes or until golden brown. Immediately press a chocolate kiss into the center of each cookie. Cool on sheet of aluminum foil. Combine glaze ingredients; drizzle over cookies.
Makes 40 cookies.
Pour the glaze in a small Ziploc bag. Cut off the tip of one corner, squeeze bag and drizzle over cookies. No messy bag to clean up!
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