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Almond Kiss Cookies

Cookie Recipes from Alan' s KitchenMakes about 3-1/2 dozen cookies


  • 1 - cup sliced almonds, divided
  • 1-3/4 - cups all-purpose flour
  • 1 - teaspoon baking soda
  • 1 - cup (2 sticks) butter or margarine, softened
  • 1-1/2 - cups powdered sugar
  • 1 - egg
  • 1 to 2 - teaspoons freshly grated orange peel
  • 1/2 - teaspoon almond extract
  • 1 - cup Hershey’s Mini Kisses Brand Milk Chocolates


  1. Grind 1/2 cup almonds in food processor or blender. Stir together flour, ground almonds and baking soda; set aside.
  2. Beat butter and powdered sugar in large bowl until light and fluffy. 
  3. Add egg, orange peel and almond extract; beat on low speed until blended. Add flour mixture; beat on low speed until blended. 
  4. Shape dough into two logs, about 1-1/2 inches in diameter. (Refrigerate dough about 15 minutes, if necessary, before shaping). 
  5. Wrap each roll separately in wax paper or plastic wrap; refrigerate until well chilled, at least two hours.

Heat oven to 375°F. Lightly grease cookie sheets.

  1. Slice dough into 1/2-inch-thick slices. Place on cookie sheet about 2 inches apart.
  2. Bake 6 to 8 minutes or until edges are lightly browned.
  3. Immediately place 3 chocolates and 3 almond slices on top of each cookie, pressing down lightly.
  4. Remove from cookie sheet to wire rack. Cool completely.

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