Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup (1 stick) butter or margarine, softened
- 1/2 cup Sugar
- 1 Egg
- 1 tsp Vanilla extract
- 1 1/4 cups All-purpose flour
- 1/4 tsp Baking soda
- 1/8 tsp Salt
- 30 HERSHEY'S KISSES Chocolates
- 1/2 cup Ground almonds, pecans or walnuts
- =
Directions
Beat butter, sugar, egg and vanilla in medium bowl until well blended. Stir together flour, baking soda and salt; add to butter mixture, beating well.
If necessary, refrigerate dough until firm enough to handle.
Remove wrappers from chocolate pieces. Heat oven to 350°F. Shape dough into 1-inch balls; roll in ground nuts.
Place on ungreased cookie sheet.
Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center.
Remove from oven; immediately press a chocolate piece into center of each cookie.
Carefully remove from cookie sheet to wire rack.
Cool completely. Chocolate should be set before storing. About 2-1/2 dozen cookies.
ORANGE VARIATION: Add 3/4 teaspoon freshly grated orange peel to butter mixture.