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KISSmas Almond Cookies
Category: Christmas, Cookies & Bars
Yield: 4 dozen
1 bag (8 oz) HERSHEY'S KISSES chocolates
Or HERSHEY'S KISSES chocolates with almonds
1/2 cup (1 stick) butter or margarine
1/2 cup Shortening
1/2 cup Packed light brown sugar
1/4 cup Granulated sugar
1 Egg
1 tsp Almond extract
2 1/2 cups All-purpose flour
1 tsp Baking soda
1/2 tsp Salt
1/2 cup Chopped maraschino cherries, well drained
1 Egg white
1 tbsp Water
2 cups Finely chopped walnuts or almonds

Procedures
Heat oven to 375°F. Grease cookie sheet. Remove wrappers from
HERSHEY'S KISSES chocolates or HERSHEY'S KISSES chocolates with
almonds.
Beat butter, shortening, brown sugar and granulated sugar in large
bowl until fluffy. Add egg and almond extract; beat until blended.
Stir together flour, baking soda and salt; add to butter mixture,
beating until well blended. Stir in cherries.
Roll dough into 1-inch balls. Combine egg white and water; beat with
fork until foamy. Roll balls in egg white, then in walnuts. Place on
prepared cookie sheet.
Bake 10 to 12 minutes or until lightly browned. Remove from oven and
immediately place one HHERSHEY'S KISSES chocolates or HERSHEY'S KISSES
chocolates with almonds on top of each cookie, pressing down gently so
that cookie cracks around the edge. Cool 1 minute; remove from cookie
sheet to wire rack. Allow cookies to cool until chocolate piece is
set, about 3 hours. About 4 dozen cookies.
Recipe and Photo reprinted with permission from Hersheys Kisses

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