Shortbread Blossoms (Hershey Kiss Cookies)

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So, originally, the Hershey Kiss Blossoms were made with a peanut butter cookie and a kiss in the middle. Bbbutttt I don’t always crave peanut butter cookies. I do, however, crave shortbread cookies often. So, I thought of a way to make Shortbread Blossoms. =) Enjoy!

 

Ingredients:

1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour

 

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract.  Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet. During the last 2 minutes of baking, place kisses in the thumbprint then finish baking.

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4 responses »

  1. These look great – one question: “Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet. During the last 2 minutes of baking, place kisses in the thumbprint then finish baking.” Not sure of the sequence here – do you take them out, let them cool a minute, put the kisses on, and then return to bake a minute or two? Thanks!

    • Woohoo! You caught a mistake! =)

      Bake for 14-18 minutes or until lightly browned. During the last 2 minutes of baking, place kisses in the thumbprint and finish baking. Let cool 1 minute on the cookie sheet then transfer to a cooling rack. Sorry for the confusion!

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