Wednesday, December 14, 2011
|photo credit: Amy Johnson|
PHILADELPHIA, PA -- Ready to restock your cookie tray? It's time for the second round of our Twelve Days of Christmas Cookies! Today's Almond Kisses recipe comes to us courtesy of another one of our All Habs team members: Chantal (aka @habsgirl4life).
Chantal describes these treats as a "delicious almond cookie baked with a Hershey's kiss in the middle". She also notes that this recipe makes a LOT of cookies, so she usually cuts the recipe measurements in half. (Unless you're having a party or attending a cookie exchange where you'll need 10 to 12 dozen cookies!)
I made fairly big cookies, but it's possible to get more out of the dough by making the cookies bite-sized. The chocolate lover in your house will certainly love these! Happy baking!
Prep time: 20 minutes
Cook time: 10 minutes
1 1/2 cup butter, melted
2 cups sugar
1 tsp. vanilla extract
1 tsp. almond extract
1/8 cup molasses
1 1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt (if using salted almonds, cut salt to 1/2 tsp.)
1 1/2 cups finely ground almonds
2 eggs, beaten
4 cups all-purpose flour
26 oz. Hershey's Kisses
1. Preheat oven to 350 degrees F, with oven rack in center position.
2. Place butter in microwave-safe mixing bowl and microwave until just melted.
3. Add sugar, vanilla extract, almond extract and molasses. Stir until well blended, then add the baking soda, baking powder and salt. Mix well.
4. Grind the almonds in a food processor. (I used unsalted slivered almonds.)
5. Add them to the bowl and mix throughout the batter.
6. Stir in the beaten eggs. Gradually add the flour to the batter and continue to mix until all ingredients are thoroughly blended.
7. Allow the dough to rest and firm up for a few minutes. Roll dough into walnut-sized balls with your hands and place on a greased cookie sheet. (You could also use parchment paper, as shown below.)
8. Unwrap the Hershey's Kisses and press the base of one piece of candy into the top of each cookie ball.
9. Bake at 350 degrees F for 10 minutes or until edges turn golden brown. The chocolate will soften but will not melt and lose their shape.) Cool cookies for 2 minutes before transferring to a wire rack to completely cool. Enjoy!
Be sure to check back tomorrow for our next recipe: Banana Bread Cookies!
Did you miss a day of cookies? You can find them here:
Day 1 - Raspberry Ribbons
photo credits: Amy Johnson