Reviewed: Nov. 2, 2009

I tried this recipe out for a different type of cookie to make rather than the same old stuff. But, unfortunately, I was not fond of this. I think the almond extract should be increased as I could still smell the flour and eggs after baking. The kisses and drizzle part tasted average. It was ok. Thanks.

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sm1983

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Reviewed: Dec. 21, 2007

Very very tasty. Might need to add more levening to the dough (I'm at high altitude 6200ft) as they turned out too flat and crunchy for cookie texture. The sugar-covered dough balls baked up flat and the sugar coating melted in with the butter. Absolutely delish none-the-less.

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ChezColoCook

Cooking Level: Expert

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Reviewed: May 22, 2007

This was a great recipe! I didn't have to chill the dough, but maybe it was because I used marg instead of butter? I also added a 1/2 tsp of almond extract to the glaze instead of 1/4. VERY YUMMY!

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AIDANSMOMMY

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2007

These were wonderful. I found Hershey's dark chocolate kisses and used those. The flavors of almond, dark chocolate and raspberry went so well together. These did not last long in my house.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Jan. 16, 2007

very good and easy!! I used Brach's chocolate stars instead of kisses and skipped the glaze. Doubled the recipe and made them small and it made exactly 6 doz. Baked for 10 minutes.

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YOUGOTTAEAT

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Reviewed: Nov. 28, 2006

I loved this recipe! It was very easy, and the cookies were delish. I used strawberry jam instead of raspberry (because I couldn't find any) and sprinkled a few white chocolate chips into the batter instead of using kisses.

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erin

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Reviewed: Dec. 5, 2005

Thanks for sharing this awesome cookie recipe. It was a nice change from the peanut blossoms. The only change that I made was that I used milk chocolate almond kisses. I entered these cookies in our local newspaper's Christmas Cookie contest and got second place!

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