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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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This recipe comes from the book Fudge Cupcake Murder, a Hannah Swensen mystery by Joanne Fluke. I haven't tried it yet, but it sounds good! Ingredients:
1 1/2 cups butter (3 sticks) |
2 cups granulated white sugar |
1 teaspoon vanilla |
1 teaspoon almond extract |
1/8 cup molasses (2 tbsp.) |
1 1/2 teaspoons baking soda |
1 teaspoon baking powder |
1 teaspoon salt (if you are using salted almonds, cut the salt to 1/2 tsp.) |
1 1/2 cups ground almonds (measure after grinding) |
2 eggs |
4 cups flour |
13 ounces hershey chocolate kisses |
Directions:
1. Microwave the butter in your mixing bowl to melt it.
2. Add the sugar, vanilla, almond extract and molasses.
3. Stir until blended.
4. Add the baking soda, baking powder and salt.
5. Mix well.
6. Grind up the almonds. Add them to the bowl and mix.
7. Beat the eggs, then pour in and stir.
8. Add the flour and mix all the ingredients until thoroughly blended.
9. Let dough firm up for a few minutes.
10. Form into walnut-sized balls and arrange on a greased cookie sheet, 12 to a standard sheet.
11. Cut the Hershey's kisses in half so that each has a point and a base. Press the halves in the middle of your cookie balls, cut side down.
12. Bake at 350 degrees for 10 minutes.
13. Cool on the cookie sheet for 2 minutes and then remove to a wire rack to finishe cooling.
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