Butter-Nut Chocolate Topped Cookies
Ingredients
- 1/2 cup butter or margarine, softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ¼ teaspoon baking soda
- 1/8 teaspoon salt
- 30 HERSHEY'S KISSES Brand Milk Chocolates
- 1/2 cup ground almonds pecans or walnuts
Instructions
- 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.
- 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.
- 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.
Notes & Wine Advice
ORANGE VARIATION:
Add ¾ teaspoon freshly grated orange peel to butter mixture.