Almond Kissed Cookies

Almond Kissed Cookies

Servings 42

1 cup divided BLUE DIAMOND Sliced Almonds
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 cup softened butter or margarine (2 sticks)
1 1/2 cups powdered sugar
1 egg
1 to 2 teaspoon freshly grated orange peel
1/2 teaspoon almond extract
1 cup HERSHEY'S MINI KISSES Semi-Sweet or Milk Chocolate

Grind 1/2 cup almonds in food processor or blender. Stir together flour, ground almonds and baking soda; set aside. Beat butter and powdered sugar in bowl until fluffy. Add egg, orange peel and almond extract; beat on low speed until blended. Shape dough into two logs, about 1 1/2 inches in diameter. (Refrigerate dough about 15 minutes, if necessary, before shaping). Wrap in wax paper or plastic wrap; refrigerate until well chilled, at least 2 hours. Heat oven to 375 degrees F. Lightly grease cookie sheets. Slice dough into 1/2 inch thick slices. Place on cookie sheet about 2 inches apart. Bake 6 to 8 minutes or until edges are lightly browned. Immediately place 3 MINI KISSES and 3 almond slices on top of each cookie, pressing down lightly. Remove from cookie sheet to wire rack. Cool completely.

Mini Kisses Chocolate Blossoms

Mini Kisses Chocolate Blossoms

Servings 48

1 cup softened butter or margarine (2 sticks)
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa
1/2 teaspoon salt
Additional sugar
1 3/4 cups HERSHEY'S MINI KISSES Semi-Sweet Baking Pieces (10-ounce) package

1. Beat butter, 1 1/2 cups sugar, eggs and vanilla in large bowl until fluffy. Combine flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough about 1 hour or until firm enough to handle.
2. Heat oven to 350 degrees F. Shape dough into 1 1/8-inch balls; roll into sugar. Place on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Remove from oven. Place 3 MINI KISSES on each cookie, pressing down lightly. Remove from cookie sheet to wire rack. Cool completely.