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    Secret Almond KISS Cookies


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    36 HERSHEY'S KISSES chocolates with almonds
    1 cup (2 sticks) butter or margarine, softened
    1/2 cup Granulated sugar
    1 tsp Vanilla extract
    1 3/4 cups All-purpose flour
    1 1/4 cups Finely chopped slivered almonds
    1/2 tsp Almond extract (optional)
    Powdered sugar

    1 Heat oven to 375°F. Remove wrappers from HERSHEY'S KISSES chocolates with almonds.
    2 Beat butter, granulated sugar and vanilla in large bowl until fluffy. Add flour and almonds; beat on low speed of mixer until well blended.
    3 Using about 1 tablespoon dough for each cookie, shape dough around each HERSHEY'S KISS chocolate with almonds; roll in hand to make ball. (Be sure to cover each HERSHEY'S KISS chocolate with almonds 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. About 3 dozen cookies.
    5 NOTE: For variety, sift together 1 tablespoon HERSHEY'S Cocoa with 1/3 cup powdered sugar. Roll warm cookies in cocoa mixture.


 

 

 

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