Almond Kiss Cookies Food

ALMOND KISS COOKIES

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.

ALMOND KISSES

Steps:

• Preheat the oven to 350 degrees F.
• Start with Alton's Sugar Cookie Dough recipe.
• On a work surface, knead the flour into the Sugar Cookie Dough until well combined. Add chopped almonds and almond extract and knead dough until evenly incorporated.
• Scoop level tablespoons of dough and roll into smooth balls between the palms of your hands. Place balls about 1 inch apart on a parchment-lined baking sheet and chill for 20 minutes. Bake until set and golden on the bottom, about 12-14 minutes. Let cool 10 minutes on the baking sheet. Stir the confectioner's sugar and sanding sugar together in a shallow dish.
• While cookies are still warm, roll in sugar mixture with a fork until completely coated, gently pressing cookies into mixture to adhere the sanding sugar. Transfer to a rack to cool completely.
• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

RASPBERRY ALMOND KISS COOKIES

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.

ALMOND BLOSSOMS (KISS COOKIES)

Steps:

• Preheat oven to 350F with rack on lower middle position. Line baking sheets with parchment or silicone mats.
• In a stand mixer bowl, add the butter and almond butter. Mix with the paddle attachment on medium high speed, until well combined. Add both sugars and beat again until fluffy and light. Add egg, both extracts, and beat to combine.
• In a separate bowl, whisk together the flour, baking soda, and salt. Gently add into the butter mixture, beating on low-speed just until combined. Shape balls of dough, 1-inch each. Roll in bowl of granulated sugar to coat the dough balls. Place 2 inches apart on lined cookie sheets. Bake 7-8 minutes or until cookies are puffy and slightly browned on the bottom/edges. Remove cookies from oven and gently press chocolate kisses into the centers of cookies while hot. Cool completely on cookie sheet before attempting to transfer. Keep cookies in airtight container for freshness.

ALMOND CHOCOLATE KISS COOKIES

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.

SECRET ALMOND KISS COOKIES

Steps:

• Heat oven to 375 degrees F. Remove wrappers from chocolates.
• Beat butter, granulated sugar and vanilla in large bowl until fluffy. Add flour and almonds; beat on low speed of mixer until well blended.
• Using about 1 tablespoon dough for each cookie, shape dough around each chocolate piece; roll in hand to make ball. (Be sure to cover each chocolate piece completely.) Place on ungreased cookie sheet.
• Bake 10 to 12 minutes or until cookies are set but not browned. Cool slightly; remove from cookie sheet to wire rack. While still slightly warm, roll in powdered sugar. Cool completely. Store in tightly covered container. Roll again in powdered sugar just before serving.

ALMOND KISS COOKIES

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.

~ KISS COOKIES ~

Steps:

• 1. Position a rack in the upper third of the oven and a second rack in the lower third. Preheat your oven to 350 degree F. In a med bowl, sift flour, salt and baking soda together. In a small bowl, add 1/2 cup sugar for rolling cookies into. Set aside. In a large bowl, add 1/2 cup sugar, brown sugar, butter, and peanut butter and beat on medium speed, scrape the bowl occasionally, until light and fluffy. Add egg and almond extract, then beat on medium until fully blended. Add the flour mixture with the mixer on low setting and mix until just combined.
• 2. Using my cookie scoop, I scoop a walnut sized ball from the dough and roll it into ball shape, then roll in sugar. Place balls about 2 inches apart on ungreased bakng sheets. Bake, switching the cookies between the upper and lower racks about halfway through baking, until just starting to brown, 8 to 10 minutes. Remove from the oven and press a chocolate kiss into the center of each. Cool cookies on baking sheets for 10 minutes before moving to a cooling rack to cool completely. Continue until all cookies are baked.

CHRISTMAS (KISSMAS) ALMOND COOKIES

Steps:

• Heat oven to 375°F Grease cookie sheet. Remove wrappers from chocolate pieces.
• Beat butter, shortening, brown sugar and granulated sugar in large bowl until fluffy. Add egg and almond extract; beat until blended. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Stir in cherries.
• Roll dough into 1-inch balls. Combine egg white and water; beat with fork until foamy. Roll balls in egg white, then in walnuts or almonds. Place on prepared cookie sheet.
• Bake 10 to 12 minutes or until lightly browned. Remove from oven and immediately place chocolate piece on top of each cookie, pressing down gently so that cookie cracks around the edge. Cool 1 minute; remove from cookie sheet to wire rack. Allow cookies to cool until chocolate piece is set, about 3 hours. About 4 dozen cookies.