RaspberryAlmond Kiss Cookies are traditional kiss cookies with a raspberry almond twist! Buttery almond cookies topped with an almond chocolate kiss & raspberry drizzle for a delightful cookie for almond lovers!
Dough: In a mixing bowl, cream butter and sugar. Beat in egg and extract.
Whisk together the flour, baking soda and salt in a separate bowl; gradually add to butter mixture.
Chill: Cover and chill in the fridge for 1 hour.
Bake: Now, get the oven preheating to 350°F while you shape the dough.
Roll dough into 1 inch balls, then roll in additional sugar. Place 2 inches apart onto ungreased baking sheets. Bake for 9-10 minutes.
Toppings: Immediately press a chocolate kiss into the center of each cookie when they come out of the oven. Cool on wire racks.
In a small bowl, combine the glaze ingredients, whisk well. Then, using a fork or piping bag, drizzle the glaze over the top of each cookie. Serve and enjoy!
Notes
These Almond Kiss Cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.