Almond Kiss Cookies
Makes about 3-1/2 dozen cookies

Ingredients:

• 1 - cup sliced almonds, divided
• 1-3/4 - cups all-purpose flour
• 1 - teaspoon baking soda
• 1 - cup (2 sticks) butter or margarine, softened
• 1-1/2 - cups powdered sugar
• 1 - egg
• 1 to 2 - teaspoons freshly grated orange peel
• 1/2 - teaspoon almond extract
• 1 - cup Hershey’s Mini Kisses Brand Milk Chocolates

1. Grind 1/2 cup almonds in food processor or blender. Stir together flour, ground almonds and baking soda; set aside.
2. Beat butter and powdered sugar in large bowl until light and fluffy. 
3. Add egg, orange peel and almond extract; beat on low speed until blended. Add flour mixture; beat on low speed until blended. 
4. Shape dough into two logs, about 1-1/2 inches in diameter. (Refrigerate dough about 15 minutes, if necessary, before shaping). 
5. 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.

1. Slice dough into 1/2-inch-thick slices. Place on cookie sheet about 2 inches apart.
2. Bake 6 to 8 minutes or until edges are lightly browned.
3. Immediately place 3 chocolates and 3 almond slices on top of each cookie, pressing down lightly.
4. Remove from cookie sheet to wire rack. Cool completely.