Almond Kiss Cookies

Cookies
½ cup sugar
½ cup firmly packed brown sugar
½ cup margarine or butter, softened
½ cup shortening
1 teaspoon almond extract
1 egg
2 cups Pillsbury’s Best All Purpose or Unbleached Flour
1 teaspoon baking soda
¼ teaspoon salt
Sugar
About 48 almond-filled milk chocolate candy kisses

Glaze
¼ cup seedless raspberry preserves or red currant jelly
¼ teaspoon almond extract

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

Heat oven to 325º F. Shape dough into 1-inch balls, roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 325º F for 7 to 12 minutes or unti light golden brown. Immediately top each cookie with a candy kiss, pressing down gently. Remove from cookie sheets.

In small bowl, combine glaze ingredients; blend well. Drizzle over cookies. Cool completely. 4 dozen cookies.