Ingredients
1/2 cup butter, softened1/2 cup sugar1/2 cup packed brown sugar1 egg1 teaspoon almond extract2 cups all-purpose flour1 teaspoon baking soda1/4 teaspoon saltAdditional sugar40 milk chocolate kisses with almondsGLAZE:1 cup confectioners’ sugar1 tablespoon milk4 teaspoons raspberry jam1/4 teaspoon almond extract
Preparation
In a bowl, cream butter and sugars. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for 1 hour or until easy to handle.
Roll into 1-in. balls, then roll in additional sugar. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 13-15 minutes or until golden brown. Immediately press a chocolate kiss into the center of each cookie. Cool on wire racks. Combine glaze ingredients; drizzle over cookies.
