Raspberry Almond Kiss Cookies

Raspberry Almond Kiss Cookies

30 Reviews 8 Pics
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    42 m
M.E. Blevins
Recipe by  M.E. Blevins

“So easy and tasty too. I got this recipe from my mother in law years ago. I prefer them without the kisses however they are good with or without them.”

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Ingredients

Adjust Servings

Original recipe yields 3 dozen

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Directions

  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.
  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.
  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.
  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.

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Reviews (30)

Rate This Recipe
Norma Frazer
16

Norma Frazer

can you help me out with the equivalent of "all purpose" flour. I'm in New Zealand and am familiar with our plain-(standard and high grade),and self raising. as there is no baking powder in your recipe I'm presuming maybe mistakenly that it is self raising flour thats used.but perhaps the baking soda is taking the place of baking powder?(raising agent).I would love to try this recipe but the correct ingredients are essential and I wouldn't want to spoil it for the want of using the "correct grade" flour.HELP! :-) I'll be happy to post the result after "the event" but I love the sound of "almond" one of my favourite flavours and sounds like a 5 to me :-)

Valerie's Kitchen
16

Valerie's Kitchen

These were wonderful. I found Hershey's dark chocolate kisses and used those. The flavors of almond, dark chocolate and raspberry went so well together. These did not last long in my house.

MELANIE KENNEDY
16

MELANIE KENNEDY

Thanks for sharing this awesome cookie recipe. It was a nice change from the peanut blossoms. The only change that I made was that I used milk chocolate almond kisses. I entered these cookies in our local newspaper's Christmas Cookie contest and got second place!

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 121 cal
  • 6%
  • Fat
  • 4.4 g
  • 7%
  • Carbs
  • 19.6 g
  • 6%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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