How to make raspberry almond kiss cookies.

In a large bowl, add 1/2 cup of unsalted butter (softened at room temperature).

Add 1/2 cup of white sugar and 1/2 cup of light brown sugar to the bowl.

Beat the butter and sugars together on medium speed until light and fluffy.

Crack one large egg (at room temperature) into the mixture.

Add 1 teaspoon of vanilla extract and 1 teaspoon of pure almond extract to the bowl and beat until combined.

In a separate medium bowl, add 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/4 teaspoon of salt. Mix the dry ingredients together until combined.

Add the dry flour mixture into the sugar almond cookie batter all at once and beat until well combined, or until the mixture starts to come together.

Cover the cookie dough with plastic wrap and place it in the refrigerator to chill for at least 1 hour.

Scoop the chilled cookie dough onto the palm of your hand and roll it into a ball.

Roll each cookie dough ball into 1/4 cup of white granulated sugar and gently toss it to coat.

Place the sugar-coated cookie balls onto a baking sheet lined with parchment paper.

Preheat the oven to 325°F (163°C).

Bake the cookies in the preheated oven for 10 to 12 minutes, or until they are nice and golden brown.

Remove the cookies from the oven and let them cool completely for 10 to 15 minutes.

In a medium bowl, add 1 cup of confectioners' sugar, 1 tablespoon of whole milk, and a pinch of salt.

Add 4 teaspoons of raspberry jam to the bowl to give the glaze a pink color.

Finally, add 1/4 teaspoon of pure almond extract and mix until the mixture is smooth with no lumps and turns pink.

Unwrap 24 Hershey's chocolate kisses (12 dark chocolate and 12 white chocolate).

Press 6 dark chocolate Hershey's kisses into the center of each cookie and then add 6 white chocolate kisses into the center of each cookie.

Drizzle the raspberry glaze over the top of the cookies for garnish.

Equipment Needed

Spice Level: