Because I love peanut butter chocolate blossom cookies so much, I wanted to change up the flavor a little bit. For these cookies, I started with a super soft almond cookie and added an almond Kiss. They are so good. Head over to the Pillsbury site to check out my step by step photos for these almond blossom cookies.
Yield: Serves 4
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
1 egg
1 can (12.5 oz) almond filling
1 teaspoon almond extract
36 Hershey's® Kisses® Brand milk chocolates with almonds, unwrapped
Heat oven to 375°F. Line cookie sheets with cooking parchment paper or silicone baking mat.
In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter and brown sugar with electric mixer on medium speed 2 to 3 minutes until light and fluffy. Beat in egg. Add almond filling and almond extract; beat 2 minutes. Add flour mixture; beat on low speed about 1 minute or until well blended.
Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart.
Bake 11 to 12 minutes or until lightly browned and set. Immediately press 1 milk chocolate candy in center of each cookie. Cool 2 minutes; remove from cookie sheets to cooling racks.
