These luscious cookies are made by rolling balls of dough in toasted almonds. After baking, each is topped with a chocolate kiss.
What You Need
Original recipe yields 24 servings
1/2 cup (1 stick) margarine or butter, softened
1/2 cup sugar
1 tsp. almond extract
1-1/3 cups flour
1 tsp. baking soda
1/2 cup finely chopped toasted PLANTERS Slivered Almonds
24 foil-wrapped milk chocolate pieces
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Let's Make It
Preheat oven to 350°F. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg and almond extract. Add flour and baking soda; beat until well blended.
Shape dough into 24 balls, each about 1 inch in diameter; roll in almonds. Place, 2 inches apart, on ungreased baking sheets.
Bake 7 to 9 minutes or until lightly browned. Immediately top each with 1 unwrapped candy piece; press candy lightly into center of cookie. Remove to wire racks; cool completely. Store in tightly covered container at room temperature.
How to Toast Nuts
Spread nuts on baking sheet. Bake at 350°F for 5 to 7 minutes or until lightly toasted.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
2 dozen cookies or 24 servings, 1 cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.