Recipe of the Month: Raspberry Almond Kiss

In Newsletter Content by brandon

Prep: 30 mins
Cook: 10 mins
Servings: 36

Ingredients:

  • ½ cup butter, softened
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup white sugar for decoration
  • 40 milk chocolate candy kisses, unwrapped
  • 1 cup confectioners’ sugar
  • 1 tablespoon milk
  • 4 teaspoons raspberry jam
  • ¼ teaspoon almond extract

Directions:

Step 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.

Step 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.

Step 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.

Step 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.