| | Directions | | Heat oven to 375°. In a large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms. Shape dough into sixty 1/4 inch balls; wrap each around 1 milk chocolate candy. 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 powdered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar, store tightly covered. |
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| Ingredients | | - |  | 1 packet 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 almonds, finely chopped |
| - | | 1 teaspoon almond extract |
| - | | 60 Hersheys Kisses milk chocolates, unwrapped |
| - | | 3/4 cup powdered sugar |
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