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
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
Yields
48 Cookies
