These are Dutch Kiss Cookies.

They are delicious.

Why are these cookies Dutch?

Two reasons: (1) this recipe is from my mom, and her grandparents were Dutch, and (2) the “secret ingredient”, almond paste, is used in several traditionally Dutch desserts and pastries.  So I started calling them “Dutch Kiss Cookies”.  Seemed to make sense to me, and it was better than calling them “Almond Paste Cookies”!

You should make them.  They taste even better than they look…

Is your mouth watering yet?

Chris was my ever-present, always-faithful kitchen helper.  He “helped” me take the cookies off the pan to cool.  Of course, for him this meant allowing them to cool in his fingers during the brief trip from the pan to his mouth.  He “helped” me about five times before I shooed him out the door 🙂

The recipe is simple.  The only thing that might give you trouble is finding almond paste.  You may be able to find it in a specialty food/kitchen store, in a smaller grocery store, or even in a large grocery if they have a good international section.  Almond paste is the same thing used to make marzipan, so it’s not that uncommon.  You’ll just have to do a little hunting.

Another attractive feature about these cookies: they look good.  The “cookie” part is almost white, and people always comment on it.  The pictures don’t do them justice.  The added effect of sugar crystals only enhances the attraction.  They almost look too good to eat.

Almost.

I hope that you give them a try, and I hope that you love them as much as we do 🙂

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DUTCH KISS COOKIES

{original recipe from Mary, my mother}

Ingredients

• 1 {10 oz} package of Hershey’s Kisses
• 2 C flour
• 1 1/2 tsp baking powder
• 1 {7 oz} package of almond paste
• 1 1/2 sticks butter {room temperature}
• 1 cup sugar {divided}
• 2 large egg whites {room temperature, or close to it}
• 1/2 tsp vanilla extract

Tools You’ll Need

• Sifter
• Hand grater
• Mixer
• 2 medium-sized bowls
• 2 cookie sheets
• Measuring cups & measuring spoons
• Cookie Scoop {preferably}

Preheat oven to 325 degrees Fahrenheit.  Line cookie sheets with non-stick paper, or spray with non-stick cooking spray.

Sift flour and baking powder into a bowl.  Set aside.

Grate almond paste on large-hole side of grater.  Combine almond paste, butter, and 1/2 cup sugar in a bowl.  Beat on high for 3 minutes {it’s important that you do this}.  Add egg whites and vanilla, and beat until well mixed.  Mix in flour mixture on low speed till just mixed.

Using a cookie scoop, make a 1 inch ball and roll in remaining 1/2 C of sugar {don’t make the cookies too large – they taste better and look prettier when they’re small}.  Place on baking sheets 2 inches apart and bake for 10 minutes {do not over-bake – the cookies should not be golden brown!}.  While the cookies are baking, unwrap the Hershey’s Kisses.  Press a Hershey’s Kiss on top of the cookies immediately after removing from the oven, and allow them to cool completely.

Yield: 3 dozen cookies {I actually had 44 cookies.  I used a 1-inch cookie scoop and was very precise.  You  truly do not want the cookies to be overly large}.

Total Time Involvement: 45 minutes