Butter-Nut Chocolate Topped Cookies
Toasted crushed nuts complement HERSHEY'S KISSES Milk Chocolate in this easy thumbprint sugar cookie recipe. Coat the outside in almonds, walnut or pecans, then add an unwrapped KISSES Chocolate to the top.
Ingredients
- 1-1/4 cups all-purpose flour
- 1 egg
- 1 cup ground almonds, pecans or walnuts
- 1/2 cup sugar
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup butter or margarine (1 stick) , softened
- 30 HERSHEY'S KISSES Brand Milk Chocolates
- 1/8 teaspoon salt
Directions
- 1. Beat butter, sugar, egg and vanilla in medium bowl until well blended. Stir together flour, baking soda and salt; add to butter mixture, beating well. If necessary, refrigerate dough until firm enough to handle.
- 2. Remove wrappers from chocolate pieces. Heat oven to 350°F. Shape dough into 1-inch balls; roll in ground nuts. Place on ungreased cookie sheet.
- 3. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Remove from oven; immediately press a chocolate piece into center of each cookie. Carefully remove from cookie sheet to wire rack. Cool completely. Chocolate should be set before storing. Makes about 30 cookies.
- ORANGE VARIATION: Add 3/4 teaspoon freshly grated orange peel to butter mixture.
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