Almond Blossom Cookies

Blogger Angie McGowan of Eclectic Recipes transforms the traditional peanut butter blossom into an almond cookie treat.

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Servings 36

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ingredients 9
Prep Time 45 min
Total Time 45 min

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

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Directions

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

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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.