Hidden Kisses

Name: Hidden Kisses
Yield: yields 3 1/2-4 1/2 dozen cookies
Ingredients: 1 cup (2 sticks) butter, at room temperature; 2/3 cup sugar; 1/2 teaspoon vanilla extract; 1/4 teaspoon pure almond extract; 1 3/4 cups all-purpose flour; 3/4 cup finely chopped pecans; One 9-ounce package Hershey’s Kisses; 1 1/2 cups confectioners’ sugar

December 14, 2011

Recipe information

Yield
yields 3 1/2-4 1/2 dozen cookies

Ingredients

1 cup (2 sticks) butter, at room temperature

2/3 cup sugar

1/2 teaspoon vanilla extract

1/4 teaspoon pure almond extract

1 3/4 cups all-purpose flour

3/4 cup finely chopped pecans

One 9-ounce package Hershey’s Kisses

1 1/2 cups confectioners’ sugar

Preparation

Step 1
In a large bowl, cream the butter, sugar, and vanilla and almond extracts. Stir in the flour and blend well. Add the pecans and blend well. Cover the bowl and refrigerate the dough for 1 hour. Preheat the oven to 375 degrees.
Step 2
Unwrap the Hershey’s Kisses. Press a scant tablespoon of dough around each Kiss, covering it completely; shape into balls.
Step 3
Place the cookies on ungreased cookie sheets and bake for 10 minutes. Cool slightly, then transfer to a rack to cool completely. Roll the cookies in confectioners’ sugar.

Paula Deen's Kitchen Classics

TagsCookie Dessert American Pecan Nut Chocolate Baking Cookbooks

Recipe notes

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