Butter-Nut Chocolate Topped Cookies Recipe

Ingredients
<br>- 1/2 cup butter, softened
<br>- 1/2 cup white sugar
<br>- 1 egg
<br>- 1 teaspoon vanilla extract
<br>- 1 1/4 cups all-purpose flour
<br>- 1/4 teaspoon baking soda
<br>- 1/8 teaspoon salt
<br>- 30 HERSHEY®'S KISSES® Milk Chocolates
<br>- 1/2 cup ground almonds
<br><p></p>Directions
<br>step 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.
<br>step 2: 2.  Remove wrappers from chocolate pieces.  Heat oven to 350 degrees F.  Shape dough into 1-inch balls; roll in ground nuts.  Place on ungreased cookie sheet.
<br>step 3: Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center.  Remove from oven; immediately press chocolate piece into center of each cookie.  Carefully remove from cookie  sheet to wire rack.  Cool completely.  Chocolate should be set before storing.
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Ingredients
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 30 HERSHEY®'S KISSES® Milk Chocolates
- 1/2 cup ground almonds

Directions
step 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.
step 2: 2. Remove wrappers from chocolate pieces. Heat oven to 350 degrees F. Shape dough into 1-inch balls; roll in ground nuts. Place on ungreased cookie sheet.
step 3: Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Remove from oven; immediately press chocolate piece into center of each cookie. Carefully remove from cookie sheet to wire rack. Cool completely. Chocolate should be set before storing.

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