| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1/2 | cup butter or margarine, melted |
| 1 | egg |
| 1/4 | cup Gold Medal® all-purpose flour |
| 1/4 | cup unsweetened baking cocoa |
| 1/2 | cup finely chopped almonds |
| 1 | teaspoon almond extract |
| 60 | Hershey's® Kisses® milk chocolates, unwrapped |
| 3/4 | cup powdered sugar |
| 1. | Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms. |
| 2. | Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet. |
| 3. | Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes. |
| 4. | Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered. |
| No change. |
|
| Store different flavors and varieties of cookies in separate containers. |
Nutrition Information:
90 ( 40); 4 1/2g ( 2g, 0g); 10mg; 35mg; 12g ( 0g, 8g); 1g 0%; 0%; 0%; 0% 1 ; 0 ; 1 1
| Hershey's and Kisses trademarks and associated trade dress are registered trademarks of The Hershey Company. |