Gluten Free Valentine Kisses Cookies Recipe
Servings: 42 cookies
Calories: 46kcal
Ingredients
- 1 cup plus 2 tablespoons cup all-purpose gluten free flour with xanthan gum
- ¾ teaspoon baking powder
- ¼ teaspoon kosher or fine sea salt
- 4 ounces Solo Almond Paste
- ½ cup unsalted butter, at room temperature 1 stick
- ½ cup sugar divided use
- 1 large egg white
- ½ teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- ½ cup maraschino cherries stems removed, dried and coarsely chopped
- 42 Hershey’s Milk Chocolate Kisses
Instructions
- Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper or silicon baking mats.
- In a mixing bowl, whisk together the flour, baking powder, and salt. In the bowl of an electric mixer (preferably fitted with the paddle attachment), beat the almond paste, butter, and ¼ cup sugar together for 3 minutes or until very light and fluffy. Add the egg white and extracts and beat well. Turn the mixer to low and add the flour mixture slowly. Mix until combined. With a spatula, stir the chopped cherries into the dough.
- Place the remaining ¼ cup of sugar on a plate. Roll the dough into 1 inch balls (a #60 ice cream scoop works well) and roll the dough balls in the sugar. Place on the prepared pans, spacing 2 inches apart. Bake for 15 minutes or until the dough looks just set but has not started to brown. While the cookies are baking unwrap all your chocolate kisses.
- As soon as the cookies are done, place a kiss on top of each cookie, gently pressing the kiss into the cookie. Let the cookies cool on the baking sheet for 10 minutes then gently move to a wire rack to finish cooling.
Nutrition
Calories: 46kcal | Carbohydrates: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 16mg | Potassium: 16mg | Sugar: 4g | Vitamin A: 70IU | Calcium: 10mg | Iron: 0.1mg