Thanks for sharing this awesome cookie recipe. It was a nice change from the peanut blossoms. The only change that I made was that I used milk chocolate almond kisses. I entered these cookies in our local newspaper's Christmas Cookie contest and got second place!
These were wonderful. I found Hershey's dark chocolate kisses and used those. The flavors of almond, dark chocolate and raspberry went so well together. These did not last long in my house.
can you help me out with the equivalent of "all purpose" flour. I'm in New Zealand and am familiar with our plain-(standard and high grade) and self raising. as there is no baking powder in your recipe I'm presuming maybe mistakenly that it is self raising flour thats used.but perhaps the baking soda is taking the place of baking powder?(raising agent).I would love to try this recipe but the correct ingredients are essential and I wouldn't want to spoil it for the want of using the "correct grade" flour.HELP!:-) I'll be happy to post the result after "the event" but I love the sound of "almond" one of my favourite flavours and sounds like a 5 to me:-)
Nice cookies! I had part of a bag of kisses leftover from baking "Peanut Butter Kiss Cookies" from this site and decided to try this recipe. My hubby loves raspberry and almond flavor so I knew this was a good choice. I used my 1.5 Tbsp. cookie scoop to measure out the balls and came out with 27 cookies. For the glaze I did have to add an extra 1 1/2 tsp. milk to get to drizzling consistency. I put the glaze in a baggie snipped off the corner and squeezed it on in a zig-zag. I was a little disappointed in the cookie part it was hard and dry. However I do love the flavor combination and the fact that they are very pretty. Great for Valentine's Day!
very good and easy!! I used Brach's chocolate stars instead of kisses and skipped the glaze. Doubled the recipe and made them small and it made exactly 6 doz. Baked for 10 minutes.
I loved the gentle raspberry flavor in the pink icing. it does add the raspberry to the gookie in a yummy way. Made exactly as written with excellent results. I'll make these again.
great recipie easy to make and wonderfully deliscious
This was a great recipe! I didn't have to chill the dough but maybe it was because I used marg instead of butter? I also added a 1/2 tsp of almond extract to the glaze instead of 1/4. VERY YUMMY!
Very very tasty. Might need to add more levening to the dough (I'm at high altitude 6200ft) as they turned out too flat and crunchy for cookie texture. The sugar-covered dough balls baked up flat and the sugar coating melted in with the butter. Absolutely delish none-the-less.
I tried this recipe out for a different type of cookie to make rather than the same old stuff. But unfortunately I was not fond of this. I think the almond extract should be increased as I could still smell the flour and eggs after baking. The kisses and drizzle part tasted average. It was ok. Thanks.
