Ingredients for Christmas Kissmas Almond Cookies
- Milk Chocolate Kisses
- 1 cup (2 sticks) softened butter
- ½ cup shortening
- Light Brown Sugar
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons almond extract (or more, to taste)
- All Purpose Flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Maraschino Cherry
- 1 large egg white
- 1 teaspoon water
- Walnuts
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How to Make Christmas Kissmas Almond Cookies
- Preheat oven to 375°F (190°C). Grease and flour a large baking sheet.
- Unwrap chocolate kisses.
- In a large bowl, cream together 1 cup (2 sticks) softened butter, ½ cup shortening, ¾ cup packed brown sugar, and ½ cup granulated sugar until light and fluffy.
- Beat in 1 large egg and 2 teaspoons almond extract (or more, to taste).
- Beat until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in ½ cup chopped maraschino cherries.
- Roll dough into 1-inch balls.
- In a small bowl, whisk together 1 large egg white and 1 teaspoon water until frothy.
- Roll each dough ball in the egg white mixture, then in ½ cup chopped walnuts or almonds.
- Place cookies onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 10-12 minutes, or until edges are lightly golden brown.
- Remove from oven and immediately place a chocolate kiss on top of each cookie, gently pressing down to create a crack around the edges.
- Let cool on the baking sheet for 1 minute.
- Transfer cookies to a wire rack to cool completely.
- Allow cookies to cool completely until chocolate is set, about 3 hours.
- Enjoy your delicious Christmas Kissmas Almond Cookies! Makes approximately 4 dozen.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
268g
Fat
161g
Carbs
45g
