- 1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
- 1/2 cup butter or margarine, melted
- 1 egg
- 1/4 cup Gold Medal® all-purpose flour
- 1/4 cup unsweetened baking cocoa
- 1/2 cup finely chopped almonds
- 1 teaspoon almond extract
- 60 Kisses® milk chocolates, unwrapped
- 3/4 cup powdered sugar
- Heat oven to 375 degrees F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms.
- Shape dough into sixty 3/4-inch balls; wrap each around 1 chocolate. Place 2 inches apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.
- Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.