raspberry blossom cookies

Sweet raspberry chocolate candies are perfectly hugged by the slightly tart raspberry shortbread of these Raspberry Blossom Cookies.

Yields: approximately 3 dozen cookies
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup confectioner's sugar
  • ⅛ teaspoon salt
  • ¼ cup seedless raspberry preserves
  • ¼ teaspoon almond extract
  • 2¼ cup all purpose flour
  • ⅓ cup granulated sugar for rolling cookies
  • 36 raspberry flavored Hershey's Hugs
  1. In the bowl of a stand mixer fitted with a paddle attachment, cream butter, confectioner's sugar and salt together until light and fluffy. About 2 minutes.
  2. Add raspberry preserves and almond extract. Mix until fully combined.
  3. Slowly add flour, mixing at medium speed between each addition, until fully incorporated.
  4. Chill dough for at least 30 minutes.
  5. Preheat oven to 325 degrees Fahrenheit and line baking sheets with parchment paper or silicone baking mat.
  6. Form dough into 1 inch balls, roll in granulated sugar, and place 2 inches apart on baking sheet.
  7. Bake for 12 minutes, remove from oven, squish Hershey's hug onto the top of each cookie and return to oven to bake an additional 2-3 minutes until bottoms are lightly browned. Transfer to wire rack to cool.
  8. Eat as many as you possibly can while the kiss is still warm and melty.
  9. Store in an airtight container for up to one week.