Almond-kissed Cookies

Ingredients

 * 1 cup Sliced almonds, divided
 * 1 3/4 cups All-purpose flour
 * 1 tsp Baking soda
 * 1 cup (2 sticks) butter or margarine, softened
 * 1 1/2 cups Powdered sugar
 * 1 Egg
 * 2 tsp Freshly grated orange peel
 * 1/2 tsp Almond extract
 * 1 cup HERSHEY'S MINI KISSES Semi-Sweet or Milk Chocolate Baking Pieces

Directions
Grind 1/2 cup almonds in food processor or blender.  Stir together flour, ground almonds and baking soda; set aside. Beat butter and powdered sugar in large bowl until light and 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 1-1/2 inches in diameter. Wrap each roll separately in wax paper or plastic wrap; refrigerate until well chilled, at least two hours. Heat oven to 375°F.  Lightly grease cookie sheets.  Slice dough into 1/2-inch-thick slices.  Place on cookie sheet about 2 inches apart. Bake 6 to 8 minutes or until edges are lightly browned.  Immediately place 3 Baking Pieces and 3 almond slices on top of each cookie, pressing down lightly.  Remove from cookie sheet to wire rack.  Cool completely.
 * Refrigerate dough about 15 minutes, if necessary, before shaping.
 * About 3-1/2 dozen cookie.