COOKIES:

1/2 c. sugar
1/2 c. firmly packed brown sugar
1/2 c. butter, softened
1/2 c. shortening
1 tsp. almond extract
1 egg
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
Sugar
About 48 almond-filled milk chocolate candy kisses

In large bowl, beat sugar, brown sugar, butter and shortening until light and fluffy. Add 1 teaspoon almond extract and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir flour, baking soda and salt. mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.

Heat oven to 325 degrees. Shape dough into 1 inch balls; roll in sugar. Place 5 inches apart on ungreased cookie sheets. Bake for 7 to 12 minutes or until light golden brown. Immediately top each cookie with a candy kiss, pressing down gently. Remove from cookie sheet.

Makes 4 dozen cookies.

GLAZE:

1/4 c. seedless raspberry preserves or red currant jelly
1/4 tsp. almond extract

In small bowl, combine glaze ingredients, blend well. Drizzle over cookies. Cool completely.