Almond Blossom Cookies

Transform the traditional peanut butter blossom into an almond cookie treat. Yum!

(1)
1 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 45 min
  • total time 45 min
  • ingredients 9
  • servings 36
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Line cookie sheets with cooking parchment paper or silicone baking mat.
  • 2 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.
  • 3 Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart.
  • 4 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.
  • 1 Heat oven to 375°F. Line cookie sheets with cooking parchment paper or silicone baking mat.
  • 2 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.
  • 3 Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart.
  • 4 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.

EXPERT TIPS

toggle

Expert Tips

Look for almond filling, which may be labeled almond cake and pastry filling, with the canned fruit fillings at the grocery store.

To give the cookies a smoother look, roll dough with your hands into balls rather than dropping from a spoon.

For cookies that brown perfectly on the bottom, start with a cool cookie sheet. If you have to reuse the cookie sheet, run it under cold water and towel-dry between batches.

Nutritional information

toggle
The HERSHEY'S® KISSES® trademark and trade dress and the Conical figure and plume device are used under license.
More To Explore
powered by ZergNet