Category Archives: Cookies

Almond Kiss Cookies

40 Servings Prep: 30 Min. +Chilling Batter/  Bake: 10 Min. + Cooling

  1. 1/2 cup butter, softened
  2. 1/2 cup sugar
  3. 1/2 cup packed brown sugar
  4. 1 egg
  5. 1 teaspoon almond extract
  6. 2 cups all-purpose flour
  7. 1 teaspoon baking soda
  8. 1/4 teaspoon salt
  9. Additional sugar
  10. 40 milk chocolate kisses with almonds
  11. GLAZE:
  12. 1 cup confectioners’ sugar
  13. 1 tablespoon milk
  14. 4 teaspoons raspberry jam
  15. 1/4 teaspoon almond extract
  16. Directions

  17. In a bowl, cream butter and sugars. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for 1 hour or until easy to handle.
  18. Roll into 1-in. balls, then roll in additional sugar. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 13-15 minutes or until golden brown. Immediately press a chocolate kiss into the center of each cookie. Cool on wire racks. Combine glaze ingredients; drizzle over cookies. Yield: 40 cookies.


Peanut Butter Brownie Cups

18 Servings Prep: 20 Min. Bake: 20 Min.

  1. 1 package (21-1/2 ounces) fudge brownie mix
  2. 15 to 18 miniature peanut butter cups


  4. Mix brownie batter according to package directions. Fill paper-lined or foil-lined muffin cups two-thirds full.
  5. Remove wrappers from peanut butter cups; set one in each muffin cup and press down until batter meets the top edge of the candy. Bake at 350° for 20-25 minutes. Cool in pan for 5 minutes before removing to a wire rack to cool completely. Yield: about 1-1/2 dozen.

    Editor’s Note: The Test Kitchen staff found Betty Crocker’s Fudge Brownie mix bakes best for this recipe.