| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bobbie – no, Chocolate, Cookies, Desserts |
40 |
Servings |
INGREDIENTS
| 1 |
c |
Sliced almonds; divided |
| 1 3/4 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1 |
c |
Butter or margarine; softened |
| 1 1/2 |
c |
Confectioner's sugar |
| 1 |
|
Egg |
| 1 |
ts |
Fresh grated orange peel; (up to 2) |
| 1/2 |
ts |
Almond extract |
| 1 |
c |
Hershey Mini-Kisses semi-sweet OR; milk chocolate |
INSTRUCTIONS
Grind 1/2 cup of almonds in food processor or blender. Stir together flour,
ground almonds and baking soda; set aside. Beat butter and confectioner's
sugarin bowl until fluffy. Add egg, ornage peel and almond extract; beat on
low speed until blended. Add flour mixture; beat on low speed until
blended. Shape dough into two logs about 1- 1/2 inches in diameter.
(Refrigerateo dough for about 15 minutes, if necessary, before shaping.)
Wrap in waxed paper or plastic wrap; refrigerate until well chilled, at
least 2 hours. Heat oven to 375 F. Lightly grease cookie sheets. Slice
dough into 1/2 inch thick slices. Place on cookie sheet about 2 inches
apart. Bake 6-8 minutes or until edges are lightly browned. Immediately
palce 3 mini kisses and 3 almond slices on top of each cookie, pressing
down lightly. Remove from cooke sheet to wire rack. Cool completely. Makes
about 3 1/2 dozen cookies. MC formatting by bobbi744@acd.net ICQ #12099523
Recipe by: Blue Diamond Nut Recipe
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@acd.net> on May
14, 1998
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