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Almond Blossom Cookies

(1)
  1 reviews
  • 45 min prep time
  • 45 min total time
  • 9 ingredients
  • 36 servings
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Transform the traditional peanut butter blossom into an almond cookie treat. Yum!

Recipe by Angie McGowan
April 3, 2012

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

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

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.

No nutrition information available for this recipe
The HERSHEY'S® KISSES® trademark and trade dress and the Conical figure and plume device are used under license.
Comments + Recipe Twists

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