Secret Almond Cookies

Don’t let these simple looking cookies fool you. They’ve got a secret inside just waiting to explode with flavor. Hidden in each one is the rich, smooth taste of HERSHEY’S KISSES Chocolates. Surprise! Chocolate!

Ingredients

	Amount Per Serving	% DV *
Calories	130
Calories from Fat	70
Total Fat	8 g	12% DV
Saturated Fat	4 g	20% DV
Trans Fat	0 g
Cholesterol	15 mg	5% DV
Sodium	45 mg	2% DV
Total Carbohydrates	13 g	4% DV
Dietary Fiber	1.0 g	4% DV
Sugars	8 g
Protein	1 g
Vitamin A		4% DV
Vitamin C		0% DV
Calcium	0 mg	2% DV
Iron		2% DV

Amount Per Serving

% DV *

Calories

130

Calories from Fat

Total Fat

8 g

12% DV

Saturated Fat

4 g

20% DV

Trans Fat

0 g

Cholesterol

15 mg

5% DV

Sodium

45 mg

2% DV

Total Carbohydrates

13 g

4% DV

Dietary Fiber

1.0 g

4% DV

Sugars

8 g

Protein

1 g

Vitamin A

4% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

2% DV

	Amount Per Serving	% DV *
Calories	130
Calories from Fat	70
Total Fat	8 g	12% DV
Saturated Fat	4 g	20% DV
Trans Fat	0 g
Cholesterol	15 mg	5% DV
Sodium	45 mg	2% DV
Total Carbohydrates	13 g	4% DV
Dietary Fiber	1.0 g	4% DV
Sugars	8 g
Protein	1 g
Vitamin A		4% DV
Vitamin C		0% DV
Calcium	0 mg	2% DV
Iron		2% DV

Amount Per Serving

% DV *

Calories

130

Calories from Fat

Total Fat

8 g

12% DV

Saturated Fat

4 g

20% DV

Trans Fat

0 g

Cholesterol

15 mg

5% DV

Sodium

45 mg

2% DV

Total Carbohydrates

13 g

4% DV

Dietary Fiber

1.0 g

4% DV

Sugars

8 g

Protein

1 g

Vitamin A

4% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

2% DV

36 HERSHEY'S KISSES Brand Milk Chocolates with Almonds

1/2 cup granulated sugar

1/2 teaspoon almond extract (optional)

1-1/4 cups slivered almonds finely chopped

1 teaspoon vanilla extract

1 cup powdered sugar for rolling

1-3/4 cups all-purpose flour

1 cup butter or margarine (2 sticks) , softened

Directions

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat butter, granulated sugar and vanilla in large bowl until fluffy. Add flour, almonds and almond extract, if desired; beat on low speed of mixer until well blended.

3. Using about 1 tablespoon dough for each cookie, shape dough around each chocolate piece; roll in hand to make ball. (Be sure to cover each chocolate piece completely.) Place on ungreased cookie sheet.

4. Bake 10 to 12 minutes or until cookies are set but not browned. Cool slightly; remove from cookie sheet to wire rack. While still slightly warm, roll in powdered sugar. Cool completely. Store in tightly covered container. Roll again in powdered sugar just before serving. Makes about 36 cookies.