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Strawberry-Almond Candy Kiss Cookies




Source of Recipe


Woman's Day Magazine


List of Ingredients




2 1/2 cups sliced almonds, toasted as pkg directs and cooled
1/2 cup granulated sugar
1 cup packed dark-brown sugar
2 sticks (1 cup) butter, softened
2 large eggs
1 tsp almond extract
1/2 tsp baking powder
2 3/4 cups all-purpose flour
Whites from 2 large eggs, beaten with a fork
60 Strawberry Cream Hershey's Kisses (from two 9.2-oz bags, see Note)


Recipe



1. Heat oven to 350°F. Coat baking sheet(s) with nonstick spray.
2. In food processor, pulse 1 cup almonds and the granulated sugar until nuts are ground. Scrape into a small bowl and reserve.
3. In processor, pulse remaining 1 1/2 cups almonds and the brown sugar until nuts are ground. Scrape into a large bowl and add butter, eggs, almond extract and baking powder. Beat with mixer on medium speed until fluffy. On low speed gradually add flour and beat just until blended.
4. Roll level measuring tablespoons dough into 11/4-in. balls. Dip each into beaten egg whites, then roll in reserved almond-sugar mixture. Place about 1 in. apart on prepared baking sheet(s). Press index finger 1/4 of the way down the center of each to make an indent.
5. Bake 9 minutes, or until light-brown around edges. Place sheet on wire rack and immediately place a Kiss in each indent (Kisses will melt slightly). Remove cookies to rack to cool completely.