Raspberry Almond Kiss Cookies Recipe

In a medium bowl cream together the butter 1/2 cup white sugar and brown sugar until smooth. blend in the egg and 1 teaspoon almond extract. Combine the flour baking soda and salt; stir into the creamed mixture. Cover dough and refrigerate for at least one hour or until easy to handle.

Preheat the oven to 325 degrees F (165 degrees C). Roll dough into 1 inch balls roll the balls in the remaining white sugar and place them 2 inches apart onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven or until golden brown. While hot from the oven immediately press a chocolate kiss into the center of each one. Remove from cookie sheets to cool on wire racks.

In a small bowl mix together the confectioners' sugar milk raspberry jam and 1/4 teaspoon almond extract until smooth. Drizzle over cooled cookies.