By Angela McGowan
Because I love peanut butter chocolate blossom cookies so much, I wanted to change up the flavor a little bit. For these cookies, I started with a super soft almond cookie and added an almond Kiss. They are so good.
Yield: Serves 4
Almond Blossom Cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1 egg
- 1 can (12.5 oz) almond filling
- 1 teaspoon almond extract
- 36 Hershey's® Kisses® Brand milk chocolates with almonds, unwrapped
Directions:
- Heat oven to 375°F. Line cookie sheets with cooking parchment paper or silicone baking mat.
- In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter and brown sugar with electric mixer on medium speed 2 to 3 minutes until light and fluffy. Beat in egg. Add almond filling and almond extract; beat 2 minutes. Add flour mixture; beat on low speed about 1 minute or until well blended.
- Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart.
- Bake 11 to 12 minutes or until lightly browned and set. Immediately press 1 milk chocolate candy in center of each cookie. Cool 2 minutes; remove from cookie sheets to cooling racks.
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