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.

• Refrigerate dough about 15 minutes, if necessary, before shaping.

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.

• About 3-1/2 dozen cookie.