Reviewed: Mar. 11, 2012

These cookies were a big hit both times I made them. Don't let the dryness of the dough scare you. It was very dry and crumbly, but with the warmth of my hands, I pushed it together to form the ball and they came out beautiful! Don't be shy with the drizzle either. Make sure you put enough on each cookie for a good combination of raspberry and almond in each bite. Thank you for great alternatiave to the traditional Kiss cookie. This recipe is a keeper!

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Reviewer:

Lori G.

Cooking Level: Expert

Reviewed: Aug. 22, 2011

These turned out very tasty! I always try to make baked goods healthier so I substituted 2 tbsp butter for applesauce and used splenda brown sugar and they were a hit at a family bbq! I also used Hugs Hershey kisses in some of them which turned out great!

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Reviewer:

julesk517

Reviewed: Mar. 20, 2011

Absolutely delicious flavor. The almond really makes it. I found the dough to be too dry so I added another half stick of butter. My cookies came out a bit flat (due to the additional butter I think.) Also I used strawberry jam instead of raspberry, which was just as delicious. I also used Hershey's hugs. I'd recommend freezing or chilling the hugs first since they melt when placed on the warm cookies. All in all a great recipe with a few modifications.

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Reviewer:

lweaves13

Reviewed: Mar. 8, 2011

These were really good. I took them into work and everyone loved them and I got asked for the recipe. I did use dark chocolate kisses in place of milk chocolate.

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Reviewer:

scherry

Home Town: Brunswick, Ohio, USA

Reviewed: Feb. 21, 2011

sooooo good and easy to make...had to make more, gone too fast

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Reviewer:

Juny

Cooking Level: Intermediate

Living In: Markdale, Ontario, Canada

Reviewed: Feb. 19, 2011

Love ALMOND flavored anything and these cookies are great. Not really a chocloate person but used kisses anyway. However these would be great almond sugar cookies by themselves. Next time I will be trying a cup of chopped almonds to the cookie batch. :)

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Reviewer:

Food4Thought

Cooking Level: Expert

Living In: Overland Park, Kansas, USA

Reviewed: Feb. 18, 2011

The raspberry drizzle needed to be thinned considerably to work with and there was no raspberry flavor to be tasted. Watch your cooking time too because they will become hard as rocks. However, the almond flavor was delicate and delightful, overall I did like the cookies but unsure if I'll do them again. Have to revamp that raspberry though…..it would have been better to just use food coloring!

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Reviewer:

Joanna

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

Reviewed: Feb. 16, 2011

Even great without the chocolate or icing!

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Reviewer:

puddintot

Reviewed: Feb. 13, 2011

I loved the gentle raspberry flavor in the pink icing. it does add the raspberry to the gookie in a yummy way. Made exactly as written with excellent results. I'll make these again.

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Reviewer:

Cindypray

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Clinton Township, Michigan, USA

Reviewed: Feb. 8, 2011

Variation- When I got to the part where I was supposed to add the almond extract I noticed my bottle was empty! Not wanting to stop & go to the store I found some coconut extract and decided to go that route. I even added some shredded coconut to the mix. Mix was a bit dry, so I added some drops of water. It worked. My kids went nuts over them. For the glaze I just used vanilla. They were really good. Next time I'll have the almond though, that sounds even better to me.

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