Almond Blossom Cookies

Transform the traditional peanut butter blossom into an almond cookie treat. Yum! MORE+ LESS-

By Angie McGowan

April 3, 2012

2 1/4

cups all-purpose flour

teaspoon baking powder

1/4

teaspoon salt

1/2

cup unsalted butter, softened

1/2

cup packed brown sugar

egg

can (12.5 oz) almond filling

teaspoon almond extract

Hershey's® Kisses® Brand milk chocolates with almonds, unwrapped

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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.

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.