Hershey's Kiss enveloped in a flaky almond cookie.
Preheat oven to 350 degrees.
Unwrap Kisses from foil wrapper. Set aside
Cream together shortening and sugar until light and fluffy.
*I usually beat mine on medium speed for 2 minutes.
Beat in egg.
Mix in Vanilla and Almond Extracts.
Mix in finely chopped almonds.
*Remember, it is fine to have a few slivers and tiny chunks, but you want it as fine as possible.
Sift together all-purpose flour, baking soda, and salt. Slowly mix into your sugar mixture until dough forms into a ball.
Using a Tablespoon cookie form scoop, scoop dough from your bowl. Form into a nice cookie ball around the Hershey's Kiss, placing Kiss-filled cookie onto a greased or parchment line cookie sheet, 2" apart.
*I usually have 20 cookies on my pan.
Bake at 350 degrees for 12 minutes. They'll be slightly golden, but not much.
Allow to cool on pan for approximately five minutes. Removing to a wire cooling rack, allow to cool completely. Store in an air-tight container.