Butter-Nut Chocolate Topped Cookies

Portions:2 dozen cookies
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Ingredients

  • ½ cup butter or margarine, softened
  • ½ cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1¼ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • 30 HERSHEY’S KISSES Brand Milk Chocolates
  • ½ 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 / Tips / Wine Advice:

ORANGE VARIATION:
Add ¾ teaspoon freshly grated orange peel to butter mixture.
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Course Chocolate / Coockies / Biscuit