Yield: 46 servings
Measure | Ingredient |
---|---|
2½ cup | All-purpose flour |
1 teaspoon | Baking soda |
1 teaspoon | Salt |
¼ teaspoon | Cinnamon |
1 cup | Butter; softened |
1 cup | Brown sugar, packed |
1 cup | Sugar |
2 \N | Eggs |
2 teaspoons | Vanilla |
1 teaspoon | Almond extract |
16 ounces | Chocolate Kisses |
1½ cup | Chopped Nuts (Pecans, Walnuts, or Almonds) |
PREHEAT OVEN TO 375F. Combine flour, baking soda, salt and cinnamon; set aside. Beat butter and sugars until light. Beat in eggs, vanilla and almond extract. Blend in flour mixture. Chop 1 cup of kisses.
Stir in chopped kisses and chopped nuts. Add 1 cup whole kisses. Drop heaping tablespoonfuls of the mixture onto an ungreased baking sheet 2 inches apart. Bake in hot oven 8 to 10 minutes. Cool on wire rack.
NATHALIE DUPREE
PRODIGY GUEST CHEFS COOKBOOK