- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 30 HERSHEY®'S KISSES® Milk Chocolates
- 1/2 cup ground almonds
- 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 degrees 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 chocolate piece into center of each cookie. Carefully remove from cookie sheet to wire rack. Cool completely. Chocolate should be set before storing.