I’m starting a little early this year, because of family obligations, I have to deliver my goody gifts by mid-month, so here we go!
Number one on the list, because they’ll keep the longest is these yummy Hershey’s Kiss Cookies.
All in all, they’re pretty simple. A yummy, crumbly butter cookie surrounding a Hershey’s Kiss.
This recipe is all over the internet. Most call for ground walnuts in the dough, but I used almonds, because I find walnuts a little too bitter. The dough batter is not very sweet, which makes these little morsels more enjoyable – in my opinion – because the sweet kiss is surrounded by simple yummy buttery goodness.
This is my version of the recipe.
- 1 cup butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla
- 1¾ cups flour
- 1 cup almonds, finely chopped
- 6 ounces Hershey kisses milk chocolate (about 36)
- Confectioners’ sugar (Powdered Sugar)
I used my KitchenAid stand mixer for this.
- In a large bowl combine butter, sugar and vanilla.
- Add flour and nuts. Stir until well blended.
- Cover and leave the mixture in the fridge for 1 hour to cool.
- Heat oven to 375 F degrees.
- Remove wrappers from chocolates.
- When dough is firm enough to handle, take the dough with a measure of about 1 tablespoon and shape it around each chocolate kiss and roll it to make a ball. – I have a 2Tblsp ice cream scoop. So I scooped it onto a plate and then cut the scoops in half. It made sure it was all nice and evenly sized.
- (Cover each chocolate completely.)
- Place balls on a baking sheet lined with baking paper.
- Bake at 375F for 12-15 minutes or until cookies are set but not browned.
- Cool slightly and remove from baking sheet.
- Roll them in powdered sugar while they’re still warm. (I just did the tops)
- Before serving, add more powdered sugar, if desired.