Ingredients

• 1 cup butter or margarine (softened)
• 1 ½ cup confectioner’s sugar
• 1 egg
• 1 teaspoon fresh grated orange peel
• ½ teaspoon almond extract
• 1 cup Hershey mini-kisses semi-sweet or milk chocolate

Directions

• Directions
• Grind ½ cup of almonds in food processor or blender. Stir together flour, ground almonds and baking soda, set aside. Beat butter and confectioner’s sugar in bowl until fluffy. Add egg, orange peel and almond extract, beat on low speed until blended. Add flour mixture, beat on low speed until blended.
• Shape dough into two logs about 1 ½ inches in diameter. (Refrigerate dough for about 15 minutes, if necessary, before shaping.) wrap in waxed paper or plastic wrap; refrigerate until well chilled at least 2 hours.
• Heat oven to 375 F. Lightly grease cookie sheets. Slice dough into ½ inch thick slices. Place on cookie sheet about 2 inches apart. Bake 6-8 minutes or until edges are lightly browned.
• Immediately place 3 mini kisses and 3 almond slices on top of each cookie, pressing down lightly. Remove from cookie sheet to wire rack. Cool completely.