INGREDIENTS 36 hershey’s chocolate kisses, wrappers removed 1 3/4 cups all-purpose flour 1 cup (2 sticks) unsalted butter, room temperature 1 cup walnuts, finely chopped 1/2 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon salt Powdered sugar, as needed
PREPARATION Preheat oven to 375º F and line 2 baking sheets with parchment paper. In a large bowl or mixer, cream together butter, sugar and vanilla extract until fluffy and lightened in color. 3-4 minutes. Gradually beat in flour, walnuts and salt, until everything is fully incorporated. Cover dough and place in refrigerator to chill, 1-2 hours. Once dough is firm and holds its shape, use a tablespoon or small ice cream scoop to measure out roughly 1 tablespoon of dough. Wrap dough carefully around 1 chocolate kiss, making sure to cover it completely. Transfer cookie to lined baking sheet, then repeat with remaining dough and chocolates. Once ready, place cookies in oven and bake for 12-14 minutes, or until cookies have just set. Remove from oven and let cool 5 minutes, then roll cookies in powdered sugar. Let cool and enjoy!