Time 40m Yield 40 cookies. Number Of Ingredients 15 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.
Time 25m Yield 10-12 dozen cookies Number Of Ingredients 12 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.
Time 35m Yield Makes 40 candies or 10 servings, 4 candies each. Number Of Ingredients 4 Steps:
Heat oven to 300°F. Beat egg and milk with whisk in medium bowl until well blended. Stir in coconut. Let stand 5 min. Spoon into 40 mounds on well-greased baking sheets, using heaping teaspoonful coconut mixture for each. Press nut into center of each. Bake 18 to 20 min. or until golden brown. Immediately remove from baking sheets to wire racks. Cool completely.
Time 3h20m Yield 60 Number Of Ingredients 12 Steps:
Heat oven to 375°F. In large bowl, beat almond butter, softened butter, granulated sugar, brown sugar and 1 egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda, baking powder and salt until dough forms. Shape dough into 60 (1-inch) balls. In small bowl, beat 2 egg whites lightly with fork. Place chopped almonds in another small bowl. Dip each ball into egg white, then roll in almonds. On ungreased cookie sheets, place balls 2 inches apart. Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute, then press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack. Cool completely, about 2 hours or until chocolate candy is set. Store covered in airtight container at room temperature with waxed paper between layers.
Time 57m Yield 40 cookies Number Of Ingredients 14 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.
Time 34m Yield Makes 2 dozen cookies or 24 servings, 1 cookie each. Number Of Ingredients 8 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.
More about “almond kisses recipes”
Time 42m Yield 36 Number Of Ingredients 14 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.
