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Kissmass Almond Cookies


  • 1 pkg. (8 ounces) Hershey Kisses (milk chocolate)
  • cup butter
  • cup shortening
  • cup light brown sugar - packed
  • cup granulated sugar
  • 1 whole egg
  • 1 tsp. Almond extract
  • 2 cups all purpose flour
  • 1 tsp. Baking soda
  • tsp. Salt
  • cup maraschino cherries - chopped
  • 1 egg white
  • 1 TBS. Water
  • 2 cups finely chopped almonds


  • Preheat oven to 375 degrees F.
  • Grease cookie sheet.
  • Beat butter, shortening, brown sugar and granulated sugar in large bowl until fluffy.
  • Add egg and almond extract and beat until blended.
  • Stir together flour, baking soda and salt; add to butter mixture, beating until well blended.
  • Mix in cherries.
  • Roll dough into 1-inch balls.
  • Combine egg white and water; beat with fork until foamy.
  • Roll balls in egg white, then in almonds.
  • Place on prepared cookie sheet.
  • Bake 10 to 12 minutes or until lightly browned.
  • Remove from oven and immediately place chocolate piece on top of each cookie, pressing down gently so that cookie cracks around the edge.
  • Cool 1 minute; remove from cookie sheet to wire rack.
  • Allow cookies to cool until chocolate piece is set, about 3 hours. .


  • You can use the Hershey kisses with almonds or the new Milk chocolate and mint kisses as well.
  • If you'd prefer to roll the cookie in another type nut, such as walnuts, that's fine. Experiment and Have Fun!

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