Because it is Christmas Cookie Baking Time!!

Sadly, I am not gifted enough in the chemistry-filled baking world to create my own recipes, so I mostly tweak ones I find to fit my particular tastes. Which normally means adding as much chocolate and/or almonds as possible to things. Can you ever have too much chocolate??? This particular treat is inspired by a recipe I found in the Hershey’s Dessert Cookbook.

Let me know if you decide to try this, and we can compare mouth-filled, swoony-eyed notes!
 
Ingredients:

(Makes about 3 dozen cookies)

• 1 cup (2 sticks) butter of margarine, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 3/4 cup all purpose flour
• 1 cup finely chopped walnuts–I use slivered almonds
• 1 bag (6 oz) Hershey’s kiss milk chocolates–I use Hershey’s with almonds
• Powdered sugar

 
Directions:

In large mixer bowl, beat butter, granulated sugar and vanilla until light and fluffy. Add flour and walnuts/almonds; beat on low speed of electric mixer until well blended. Cover; refrigerate dough 1 – 2 hours or until firm enough to handle.

Remove wrappers from chocolates. Heat oven to 375. Using approx. 1 tablespoon of dough for each cookie, shape dough around each chocolate piece; roll to make ball. (Be sure to cover each chocolate piece completely). Place on ungreased cookie sheet.

Bake 10-12 minutes or until cookies are set but not brown. Cool slightly; Remove from cookie sheet to write rack.

While still slightly warm, roll in powdered sugar. Cool completely. Store in tightly covered container. Roll again in powdered sugar just before serving.

Consume as soon as possible, and I dare you not to eat more than, like, 5.

I also double dog dare you not to eat a few Hershey kisses before they make it into said cookie.