Christmas (Kissmas) Almond Cookies

The scent of almond extract always transports me back to my grandmother’s kitchen. Every Christmas, she’d transform her tiny space into a cookie-making factory, and her almond-kissed treats were always the star. The delicate crunch, the subtle almond flavor, and the satisfying snap as you bit into them – those cookies were pure Christmas magic, little edible tokens of her love. This recipe is an homage to those cherished memories, a way to bring a little of her Christmas magic into my own kitchen.

Recipe Overview

• Prep Time: 27 minutes
• Cook Time: 10-12 minutes
• Total Time: 37-39 minutes
• Yield: 4 dozen cookies
• Dietary Type: Not Gluten-Free

Ingredients

• 1 (8 ounce) bag Hershey’s Milk Chocolate Kisses or 1 (8 ounce) bag Hershey’s Chocolate Kisses with Almonds
• ½ cup (1 stick) butter or ½ cup margarine, softened
• ½ cup shortening
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 egg
• 2 teaspoons almond extract (plus more to taste, if desired)
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup chopped maraschino cherries, well drained
• 1 egg white
• 1 tablespoon water
• 2 cups finely chopped walnuts or 2 cups almonds

Equipment Needed

• Cookie sheets
• Large mixing bowl
• Electric mixer
• Measuring cups and spoons
• Fork
• Wire rack

Instructions

1. Preheat your oven to 375°F (190°C). Grease your cookie sheets. This ensures the cookies won’t stick and will release easily after baking.
2. Unwrap all the Hershey’s Kisses. Set them aside; these will be the crowning glory of your cookies.
3. In a large mixing bowl, beat together the butter, shortening, brown sugar, and granulated sugar until the mixture is light and fluffy. This step is crucial for creating a tender cookie. Use an electric mixer for best results, and scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated.
4. Add the egg and almond extract to the butter mixture. Beat until well blended. The aroma of the almond extract will fill your kitchen, promising a delicious treat to come. Taste the dough at this point! If you want a stronger almond flavor (like I prefer), add a few more drops of the extract.
5. In a separate bowl, whisk together the flour, baking soda, and salt. This dry mixture will be added to the wet ingredients to create the cookie dough.
6. Gradually add the dry ingredients to the wet ingredients, beating until just well blended. Be careful not to overmix, as this can lead to tough cookies.
7. Stir in the chopped maraschino cherries. Make sure the cherries are well-drained to prevent the dough from becoming too wet.
8. Roll the dough into 1-inch balls. This size ensures even baking and a perfect cookie-to-kiss ratio.
9. In a small bowl, combine the egg white and water. Beat with a fork until foamy. This mixture will act as an adhesive, helping the nuts or almonds stick to the cookie dough.
10. Roll each ball in the egg white mixture, then roll in the finely chopped walnuts or almonds. Make sure the entire ball is coated for a beautiful and flavorful finish.
11. Place the coated cookie balls on the prepared cookie sheet, spacing them about 2 inches apart to allow for spreading during baking.
12. Bake for 10 to 12 minutes, or until lightly browned. Keep a close eye on the cookies to prevent burning. Ovens can vary, so start checking for doneness at the 10-minute mark.
13. Remove the cookies from the oven and immediately place a chocolate piece (Hershey’s Kiss) on top of each cookie, gently pressing down so that the cookie cracks around the edge. This creates a beautiful, rustic appearance.
14. Cool the cookies on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.
15. Allow the cookies to cool until the chocolate piece is set, about 3 hours. This is crucial to prevent melty messes.

Expert Tips & Tricks

• Chill the dough: If you have time, chilling the dough for 30 minutes before rolling it into balls will help prevent the cookies from spreading too much during baking.
• Use parchment paper: Line your cookie sheets with parchment paper for easy cleanup and to prevent sticking.
• Evenly sized cookies: Use a small cookie scoop to ensure that all the cookies are the same size for even baking.
• Chocolate choices: Experiment with different flavors of Hershey’s Kisses, such as dark chocolate or caramel-filled.
• Nut variations: Try using pecans, macadamia nuts, or even shredded coconut instead of walnuts or almonds for a different flavor profile.
• Draining cherries: Make sure the maraschino cherries are very well drained to prevent the cookies from becoming soggy. Place them on paper towels and gently pat them dry.
• Egg White substitute: If you are worried about using raw egg whites, you can use milk instead.

Serving & Storage Suggestions

These Christmas Kissmas Almond Cookies are best served at room temperature. They make a beautiful addition to any holiday dessert platter or as a sweet treat alongside a cup of coffee or hot chocolate.

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 2 months. To freeze, place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. Thaw at room temperature before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1547.8 kcal	N/A
Calories from Fat	933 g	60%
Total Fat	103.8 g	159%
Saturated Fat	32.3 g	161%
Cholesterol	125.5 mg	41%
Sodium	853.6 mg	35%
Total Carbohydrate	137.4 g	45%
Dietary Fiber	7.8 g	31%
Sugars	67.2 g	268%
Protein	23.6 g	47%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may need to add a binding agent like xanthan gum to help with the texture.
• Dairy-Free: Use a dairy-free butter substitute.
• Nut-Free: Omit the walnuts or almonds and substitute with sunflower seeds or pepitas.
• Citrus Zest: Add the zest of an orange or lemon to the dough for a bright, festive flavor.
• Spice it Up: Incorporate a pinch of ground cinnamon, nutmeg, or cloves into the dough for a warm, spiced cookie.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of nut besides walnuts or almonds?
A: Absolutely! Pecans, macadamia nuts, or even shredded coconut would be delicious alternatives. Just be sure to chop them finely.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough up to 24 hours in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Allow the dough to come to room temperature slightly before rolling into balls.

Q: My cookies are spreading too much. What am I doing wrong?
A: This could be due to a few factors. Make sure you are using the correct amount of flour and that your butter and shortening are not too soft. Chilling the dough before baking can also help.

Q: The chocolate kisses are melting too much. What can I do?
A: Make sure you are not pressing the kisses too hard into the cookies. Also, avoid overbaking the cookies. Once you remove them from the oven, give them a minute or two before adding the kisses.

Q: How do I prevent the maraschino cherries from making the dough soggy?
A: Drain the cherries very well and pat them dry with paper towels before adding them to the dough. You can even let them sit on paper towels for a while to ensure they are as dry as possible.

Final Thoughts

These Christmas Kissmas Almond Cookies are more than just a sweet treat; they’re a celebration of tradition, a token of love, and a delicious way to spread holiday cheer. I hope this recipe brings you as much joy as it brings me. Don’t be afraid to experiment with variations and make them your own. And most importantly, share them with those you love! Happy baking, and happy holidays!