Peppermint Kisses

Peppermint Kisses
Servings: 48 Yield: 4 dozen cookies Prep 20 mins Bake 375°F 12 mins


  • 1 cup blanched slivered almonds
  • 3 tablespoons plus 1/2 cup (1 stick) unsalted butter, softened
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1 pound bag candy cane-flavored Hershey's Kisses, unwrapped

Make It

1. Heat oven to 375 degrees F. In a mini chopper or food processor, pulse almonds until finely ground. Add 3 tablespoons of the butter. Pulse until combined and fairly smooth.

2. In a medium bowl, combine flour, baking soda and salt. In a large bowl, beat the almond mixture and remaining 1/2 cup butter with an electric mixer. Add 1 cup of the sugar and beat until smooth. Add egg and vanilla and mix well. On low, beat in flour mixture.

3. Form a heaping teaspoon of dough into a ball. Roll the ball in the remaining 1/4 cup sugar and place on an ungreased baking sheet. Repeat with remaining dough and sugar.

4. Bake cookies at 375 degrees F for 12 minutes. Remove from oven; press a candy kiss into the center of each cookie. Cool 2 minutes on pans, then transfer to a rack to cool completely.

Nutrition Facts

Servings Per Recipe: 48; Amount Per Serving: cal. (kcal): 103, Fat, total (g): 6, chol. (mg): 12, sat. fat (g): 3, carb. (g): 12, fiber (g): , pro. (g): 2, sodium (mg): 59, Percent Daily Values are based on a 2,000 calorie diet.