| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cookies, Chocolate, Hershey’s, 100th |
48 |
Cookies |
INGREDIENTS
| 1 |
pk |
HERSHEY'S HUGS or HUGS WITH ALMONDS chocolates (8 oz) |
| 1 |
c |
Butter or margarine, softened (2 sticks) |
| 1/2 |
c |
Powdered sugar |
| 1 |
ts |
Vanilla extract |
| 2 1/4 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Toasted almonds, finely ground (see note) |
|
|
Additional powdered sugar |
INSTRUCTIONS
Heat oven to 400'F. Remove wrappers from chocolate pieces. In large mixer
bowl, beat butter, powdered sugar amd vanilla until well blended. Stir
together flour and salt; gradually add to butter mixture, beating until
well blended. Add nuts; blend well. Mold scant tablespoon dough around each
chocolate piece, covering completely. Shape into balls. Place on ungreased
cookie sheet. Bake 10-12 minutes or until set. Cool slightly; roll in
powdered sugar. Cool completely. Before serving, roll again in powdered
sugar, if desired.
NOTE: To toast almonds, heat oven to 350'F. Spread almonds in thin layer in
shallow baking pan. Bake 8-10 minutes, stirring occasionally, until light
golden brown; cool.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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