Chocolate kiss cookies

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 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

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