When I was a kid, I absolutely loved blossom cookies...I still do. Although my mom never made them, there were some family and friends who did. Whenever I spotted the cookies at a church or family function, my eyes lit up with joy. They were adorable—sweet little cookies hugging Hershey's® kisses. They really gave me a warm and fuzzy feeling.

Traditionally, these little blossom cookies feature a peanut butter cookie with a milk chocolate kiss. But I have been on an almond cookie kick lately, so I couldn’t wait to transform this peanut butter and chocolate delight into a rich, almond and chocolate temptation.

I started by using almond cake and pastry filling as a base for the cookies. It’s an easy-to-find product. Look for it in your grocery store’s baking aisle next to the pie fillings. I then created a soft cookie to gently hug my little almond kiss.

After making the cookie dough, simply spoon it onto your cookie sheet. No need to grease the sheet...that could make the cookies spread too much. Either use a nonstick sheet (like I did in the photo below) or parchment paper.

After placing your cookies in the oven to bake, you’re going to get your Hershey's® Kisses® Brand milk chocolates unwrapped.

Try not to eat too many of them! You’re going to need 36.

Immediately after your cookies come out of the oven, place the Hershey's® Kisses® Brand milk chocolates in the center of each cookie and press down a little. The cookies may crack when the chocolates are placed.

Don’t these look delicious! Let the cookies rest for about 2 minutes, then transfer to a wire rack to cool completely.

They are so good when they are a little warm. The chocolate is ooey gooey. But they are also delicious after cooling; the cookie will stay nice and soft.

Be sure to store in a large container so that the cookies are not stacked. Stacking will cause the tops of the Hershey's® Kisses® to break.