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36 HERSHEY'S KISSES Brand Milk Chocolates with Almonds
1 cup butter or margarine
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.
You can use regular kisses and no nuts in the mix if you prefer to go nutless.
IMPORTANT: PLACE ALUMINUM FOIL DOWN ON BAKING PAN AND SPRAY ALUMINUM FOIL WITH A LIGHT COATING OF BAKING PAM. IF YOU DO THIS THE COOKIES WILL TURN OUT PERFECT ON THE BOTTOM (SAME COLOR AS THE TOP AND SIDES) AND THEY WILL SLIDE RIGHT OFF OF THE PAN! IF YOU DO NOT, THEY WILL BROWN TOO MUCH ON THE BOTTOM. MY OVEN COOKS THEM PERFECT AT 9 MINUTES. YOURS MAY NEED LONGER (POSSIBLY SHORTER), BUT WE HAVE FOUND THAT OUR OVEN COOKS ABOUT RIGHT FOR MOST RECIPES (WHEREAS OVENS WE HAD IN THE PAST COOKED FASTER). TRUST ME ON THIS: USE THE PAM ON THE ALUMINUM FOIL ON THE BAKING SHEET!
Always a great treat for the holidays!
These are so yummy and package well for delivery. Yum is all I can say about these.
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