Yield: 48 Cookies
| Measure | Ingredient |
|---|---|
| 1 pack | HERSHEY'S HUGS or HUGS WITH ALMONDS chocolates (8 oz) |
| 1 cup | Butter or margarine, softened (2 sticks) |
| ½ cup | Powdered sugar |
| 1 teaspoon | Vanilla extract |
| 2¼ cup | All-purpose flour |
| ¼ teaspoon | Salt |
| ¾ cup | Toasted almonds, finely ground (see note) |
| \N \N | 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.