Almond and Chocolate Cookie Blossoms
Nothing's sweeter than a kiss. Top these almond cookies with HERSHEY'S KISSES Milk Chocolate with Almonds for extra crunch. Then add sprinkles or powdered sugar to decorate. They're an easy crowd pleaser for any occasion.
Ingredients
- 48 HERSHEY'S KISSES Brand Milk Chocolates with Almonds
- 1 cup butter or margarine (2 sticks) , softened
- 1-1/3 cups sugar
- 2 egg yolks
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup HERSHEY'S SPECIAL DARK Cocoa
- 1/2 teaspoon salt
- 1 cup chopped toasted almond pieces*
Directions
- 1. Remove wrappers from chocolates; set aside.
- 2. Beat butter, sugar, egg yolks, milk and vanilla in large bowl until well blended. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough 1 to 2 hours or until firm enough to handle.
- 3. Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease. Shape dough into 48 equal (about 1 inch) balls; roll in chopped almonds, lightly pressing almonds into dough. Place on prepared cookie sheet.
- 4. Bake 10 to 12 minutes or until set. Cool 1 minute; press chocolate piece into center of each cookie. Slide parchment paper and cookies to wire rack or remove cookies from greased cookie sheet to wire rack. Cool completely. Makes 48 cookies.
- *To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.
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