Ingredients
Equipment
Method
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl on medium speed, cream together the butter, 1/2 cup of white sugar and brown sugar until light and fluffy, 3-4 minutes. Scrape the sides of the bowl once or twice.
- Mix in egg and 1 teaspoon of almond extract.
- Reduce the speed and slowly add in the flour mixture. Mix until all flour has been incorporated and the dough is leaving the sides of the bowl.
- Refrigerate the dough for 1 hour our until easy to handle.
- Preheat the oven to 325 degrees F. Using a medium cookie scoop to portion, roll the dough into 1 1/4 inch balls and roll in the remaining 1/4 cup of white sugar. Place the dough balls on a lightly greased baking sheet or a baking sheet lined with a silicon baking mat.
- Bake for 10-12 minutes on the middle rack until the cookies are puffy and slightly golden brown.
- Remove from the oven and immediately press a chocolate kiss into the center of each one. Allow to cool on the baking sheets.
- In a small bowl, mix together the powdered sugar, milk, raspberry jam and remaining 1/4 teaspoon almond extract. Stir until smooth and well combined. Drizzle over cooled cookies.
- Allow glaze to set and then serve immediately. Store in an airtight container or in a zip top bag. Enjoy!