Raspberry Almond Kiss Cookies – a delicious recipe with butter, white sugar, brown sugar, egg, almond, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
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.
3
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.
4
In a small bowl, mix together the confectioners' sugar, milk, raspberry jam and 1/4 teaspoon almond extract until smooth. Drizzle over cooled cookies.
6372
kcal
Calories
337
g
Fat
761
g
Carbs
60
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1/2 cup butter, softened, 1/2 cup white sugar, 1/2 cup packed brown sugar, 1 egg, and more.
Yes, Raspberry Almond Kiss Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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