Zutaten für Almond Kiss Cookies
- 1/2 cup butter, softened
- 1/4 cup granulated sugar (plus 2 tablespoons for rolling)
- 1/4 cup packed brown sugar
- 1 large egg
- 1/2 teaspoon almond extract (for dough), 1/4 teaspoon almond extract (for glaze)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 24 Hershey's Kisses With Almonds, unwrapped
- 1/2 cup powdered sugar
- 1 tablespoon milk
- Raspberry Jam
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Zubereitung von Almond Kiss Cookies
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and almond extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the slivered almonds (if using).
- Cover the dough and chill in the refrigerator for at least 1 hour, or until firm enough to handle.
- Once chilled, roll the dough into 1-inch balls.
- Roll each ball in the extra granulated sugar.
- Place the sugar-coated dough balls 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Immediately after removing from the oven, press a chocolate kiss into the center of each cookie.
- Let the cookies cool completely on the baking sheets before transferring them to a wire rack.
- While cookies are cooling, prepare the glaze by whisking together the powdered sugar, milk, and almond extract until smooth. Add more milk if needed to reach desired consistency.
- Once the cookies are completely cool, drizzle the glaze over the top.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
33g
Fat
7g
Carbs
4g
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