 Almond Kissed Cookies
Makes about 3-1/2 dozen cookies
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Ingredients
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1
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cup sliced almonds, divided
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1-3/4
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cups all-purpose flour
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1
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teaspoon baking soda
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1
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cup (2 sticks) butter or margarine, softened
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1-1/2
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cups powdered sugar
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1
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egg
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1
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to 2 teaspoons freshly grated orange peel
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1/2
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teaspoon almond extract
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1
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cup HERSHEY'®S MINI KISSES® Brand Milk Chocolates
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1. Grind 1/2 cup almonds in food processor or blender. Stir together flour, ground almonds and baking soda; set aside.
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2. Beat butter and powdered sugar in large bowl until fluffy. Add egg, orange peel and almond extract; beat on low speed until blended. Add flour mixture; beat on low speed until blended.
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3. 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.
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4. Heat oven to 375°F. Lightly grease cookie sheets. Slice dough into 1/2-inch-thick slices. Place on cookie sheet about 2 inches apart.
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5. Bake 6 to 8 minutes or until edges are lightly browned. Immediately place 3 chocolate pieces and 3 almond slices on top of each cookie, pressing down lightly. Remove from cookie sheet to wire rack. Cool completely.
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© The Hershey Company
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Printed
from fbnr.com
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