Raspberry Almond Kiss Cookies are sweet little treats that shine with fruity flavor. These cookies have a soft texture and are topped with a yummy raspberry jam and a chocolate kiss.
Baking these cookies is a fun way to bring a burst of flavor to your day! I love how the jam and chocolate melt together, making each bite simply heavenly. Enjoy with a cup of tea or coffee!
Key Ingredients & Substitutions
Unsalted Butter: Softened butter gives these cookies a rich flavor and tender texture. If you’re dairy-free, you can substitute with coconut oil, but be aware this might slightly change the taste.
Almond Extract: This adds a delightful nutty aroma. If you’re sensitive to almonds or want a different flavor, try vanilla extract instead. It will still create tasty cookies.
Raspberry Jam: I love using seedless raspberry jam for a smoother finish, but if you’re a fan of fruit chunks, go for the version with seeds. You can also substitute with strawberry or apricot jam if you prefer those flavors!
What’s the Best Way to Shape and Bake These Cookies?
Shaping the cookies is simple but requires some care. After mixing your dough, make sure to roll it gently into even balls. Coating them in sliced almonds adds crunch and a nice presentation!
- Space them out on the baking sheet to allow for slight spreading—about 2 inches apart works well.
- Watch the baking time closely; you want them just golden around the edges. Over-baking can lead to dry cookies.
- When creating the indents after baking, do it while they are warm to avoid cracking.
- Finish the cookies with a kiss while they’re still warm; it will stick better as the heat softens the chocolate.
With these tips, you’ll have lovely cookies that are not only delicious but also visually appealing! Enjoy your baking!
Raspberry Almond Kiss Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sliced almonds
- 1/4 cup raspberry jam (seedless or with seeds, as preferred)
- About 24 raspberry-flavored or pink Hershey’s kisses (or plain milk chocolate kisses if pink not available)
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This recipe takes approximately 15-20 minutes to prepare and about 12-15 minutes to bake. Don’t forget to let your cookies cool for a bit before enjoying them, which adds another 10 minutes or so. All in all, expect to spend about 40 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Baking Sheets:
Begin by preheating your oven to 350°F (175°C). While it’s heating up, line two baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking.
2. Make the Dough:
In a large bowl, use a hand mixer or a stand mixer to cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes about 2-3 minutes. Then, beat in the egg and almond extract until fully mixed.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mix into your butter mixture, stirring until it forms a soft dough.
4. Shape and Coat the Cookies:
Shape the dough into 1-inch balls, and then roll each ball in sliced almonds. This gives your cookies a lovely crunchy exterior and a nice presentation.
5. Bake the Cookies:
Place the almond-coated balls evenly spaced on your prepared baking sheets. Bake them in the preheated oven for 10-12 minutes, or until the edges start turning golden.
6. Indent and Fill:
Once baked, remove the cookies from the oven. While they’re still warm, use the back of a teaspoon or your thumb to make an indentation in the center of each cookie. Afterward, fill each indentation with about 1/4 teaspoon of raspberry jam.
7. Final Bake and Add Kisses:
Return the cookies to the oven for another 2-3 minutes to let the jam set. Then, take them out and gently press one raspberry kiss into the center of each cookie. The kiss will melt slightly, helping it stick.
8. Cool and Serve:
Allow cookies to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. If you wish, dust them lightly with powdered sugar for an elegant touch before serving.
Enjoy your delightful Raspberry Almond Kiss Cookies with a cup of tea or coffee! These treats are perfect for any occasion or just a sweet snack at home.
Can I Substitute the Almond Extract?
Absolutely! If you prefer a different flavor or have nut allergies, you can use vanilla extract instead. This will still create delicious cookies with a lovely taste.
What Kind of Jam Can I Use?
You can use any type of jam you like! Raspberry is traditional, but feel free to experiment with strawberry or apricot jams for a unique twist.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to wrap them well to prevent freezer burn!
Can I Make These Cookies Gluten-Free?
Yes! You can use a gluten-free all-purpose flour blend in place of regular flour. Make sure it contains xanthan gum or add a little, as this helps with the texture of the cookies.
