Almond KISSed Cookies
1 cup sliced almonds, divided
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) butter or margarine, softened
1-1/2 cups powdered sugar
1 to 2 teaspoons freshly grated orange peel
1/2 teaspoon almond extract
1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates
1. Grind 1/2 cup almonds in food processor or blender. Stir together flour,
ground almonds and baking soda; set aside.
2. Beat butter and powdered sugar in large bowl until light and fluffy. Add egg,
orange peel and almond extract; beat on low speed until blended. Add flour
mixture; beat on low speed until blended. Shape dough into two logs, about 1-1/2
inches in diameter. (Refrigerate dough about 15 minutes, if necessary, before
shaping). Wrap each roll separately in wax paper or plastic wrap; refrigerate
until well chilled, at least two hours.
3. Heat oven to 375°F. Lightly grease cookie sheets. Slice dough into
1/2-inch-thick slices. Place on cookie sheet about 2 inches apart.
4. Bake 6 to 8 minutes or until edges are lightly browned. Immediately place 3
chocolates and 3 almond slices on top of each cookie, pressing down lightly.
Remove from cookie sheet to wire rack. Cool completely. About 3-1/2 dozen