Raspberry Almond Kiss Cookies

• porcje: 36 servings
• czas aktywny: 30 minutes
• całkowity czas: 42 minutes

Składniki

½ cup butter, softened

½ cup white sugar

½ cup packed brown sugar

1 egg

1 teaspoon almond extract

2 cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

¼ cup white sugar for decoration

40 milk chocolate candy kisses, unwrapped

1 cup confectioners' sugar

1 tablespoon milk

4 teaspoons raspberry jam

¼ teaspoon almond extract

Wskazówki

In a medium bowl, cream together the butter, 1/2 cup white sugar and brown sugar until smooth. blend in the egg and 1 teaspoon almond extract. Combine the flour, baking soda and salt; stir into the creamed mixture. Cover dough and refrigerate for at least one hour, or until easy to handle.

Preheat the oven to 325 degrees F (165 degrees C). Roll dough into 1 inch balls, roll the balls in the remaining white sugar and place them 2 inches apart onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven, or until golden brown. While hot from the oven, immediately press a chocolate kiss into the center of each one. Remove from cookie sheets to cool on wire racks.

In a small bowl, mix together the confectioners' sugar, milk, raspberry jam and 1/4 teaspoon almond extract until smooth. Drizzle over cooled cookies.

Wartości Odżywcze

• Kalorie: 121 kcal
• Tłuszcz Całkowity: 4 g
• Tłuszcz Nasycony: 3 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 13 mg
• Sód: 77 mg
• Węglowodany Całkowite: 20 g
• Błonnik Pokarmowy: 0 g
• Cukry Całkowite: 11 g
• Białko: 1 g