• 1 c Almonds
  • 3 Tbsp. + 1/2 c (1 stick) Unsalted butter, softened
  • 1 3/4 c All-purpose flour
  • 1 tsp. Baking soda
  • 1 tsp. Edible Green® green tea powder or Matcha green tea powder
  • 1/2 tsp. Salt
  • 1 1/4 c Granulated sugar
  • 1 large Egg
  • 1 tsp. Vanilla extract
  • 1 bag Candy cane-flavored Hershey’s Kisses


  1. Heat oven to 350º F. In a food processor, pulse almonds until finely ground. Add 3 Tbsp. of butter. Pulse until combined and fairly smooth.
  2. Add 1/2 c butter to the almond mixture and pulse until smooth. Add 1 C sugar and pulse until smooth. Add egg and vanilla and pulse until smooth.
  3. In a medium bowl, combine flour, baking soda, 1 tsp. Edible Green® green tea powder or MATCHA green tea powder,and salt.
  4. Add flour mixture to almond mixture and pulse until it makes a dough.
  5. Form a heaping teaspoon of dough into a ball 3/4″ diameter, then flatten slightly to make into a disk (1/4″ thick). Dip the disk in the remaining 1/4 c sugar and place on an ungreased baking sheet. Repeat with remaining dough and sugar.
  6. Bake cookies at 350º F for 9 to 10 minutes. Remove from oven. Transfer warm cookies to another baking sheet to cool slightly. Put candy kiss on the center of each cookie. Press gently when the bottom of kiss is soft from the remaining heat of the cookie. Cool completely before serving.

Yield: about 3-4 dozen cookies