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