Butter-Nut Chocolate Topped Cookies
1/2 cup (1 stick) butter or margarine, softened
1/2 cup sugar
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
30 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup ground almonds, pecans or walnuts
1. 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.
2. 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.
3. 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. About 2-1/2 dozen cookies.
ORANGE VARIATION: Add 3/4 teaspoon freshly grated orange peel to butter mixture.