Almond Kisses
Ingredients
- 1 - 10 oz. pkg. Hershey Kisses OR Dove Chocolate Hearts
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 1/2 sticks (12 tablespoons) butter, room temperature
- 1 cup sugar, divided
- 2 large egg whites, room temperature
- 1/2 teaspoon vanilla extract
This buttery, sugar cookie is made even richer with Odense Almond Paste. The chocolate is just an added bonus!
Time
Assembly time: 30 minutes
Baking time: 15 – 17 minutes
Baking time: 15 – 17 minutes
Yield
Yield: 36 cookies
Ingredients
- 1 - 10 oz. pkg. Hershey Kisses OR Dove Chocolate Hearts
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 1/2 sticks (12 tablespoons) butter, room temperature
- 1 cup sugar, divided
- 2 large egg whites, room temperature
- 1/2 teaspoon vanilla extract
Directions
- Preheat oven to 325°F with rack in center. Line cookie sheets with parchment paper or aluminum foil. Unwrap candies.
- Sift flour, baking powder, and salt into a small bowl. Set aside.
- Combine Almond Paste (grated using large hole side of a box grater), butter and 1/2 cup of the sugar in mixing bowl. Beat on high speed for 3 minutes, or until soft and fluffy.
- Add egg whites and vanilla. Beat until well mixed.
- Mix in flour mixture on low speed until just incorporated.
- With a tablespoon or small ice cream scoop, scoop enough dough to form a 1-inch ball.
- Roll dough between palms to make balls. Roll balls in remaining 1/2 cup of sugar.
- Place balls on prepared baking sheets, leaving 2 inches between for spreading.
- Bake for 15 minutes or until bottoms are light golden. Gently press a candy in center of each warm cookie. Remove cookie to wire rack to cool. Store in airtight container between wax paper for 3-4 days.
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