(from the Hershey’s chocolate classics cookbook)
Makes 24 large cookies, or more if you reduce the size
1/3 cup butter, softened
3 ounces cream cheese, softened
¾ cup sugar
1 egg yolk
2 teaspoons almond extract
2 teaspoons orange juice
1 ¼ cup unsifted all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
5 cups (14-ounce package) flaked coconut
24 Hershey’s kiss chocolates, unwrapped
Cream butter, cream cheese and sugar in large mixer bowl until light and fluffy. Add egg yolk, almond extract and orange juice; beat well. Combinge flour, baking powder and salt; gradually add to creamed mixture. Stir in 3 cups of the coconut. Cover tightly; chill 1 hour or until firm enough to handle.
Divide dough into 24 balls, roll in remaining coconut. Place on ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Remove from oven; immediately press chocolate kiss on top of each cookie (I place on cookie and let the bottom melt, then push them in a bit so they stay on the cookie.) Let the chocolate cool completely before packing up cookies. These freeze well.
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1 comment:
These were soo good. Notice I said WERE!
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