Continuing the Valentine’s Day theme … Two types of Christmas Cookies that I often make are both Snowball Cookies (aka Russian Tea Cakes or Mexican Wedding Cookies, they have lots of names) and my Walnuß Kardamom Schneebällchen (similar cookies as normal snowballs, but with Walnuts and Cardamom). Both are delicious, but these have a new twist: hidden inside are Hershey’s Chocolate Kisses (I used the dark chocolate ones because I like them better). Hence the name: Secret Kisses. Perfect for your special someone.
1 cup butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla
1 3/4 cups all purpose flour
1 cup blanched, peeled almonds, finely chopped
6 ounces Hershey Kisses, milk or dark chocolate (about 36)
In the work bowl of your stand mixer, cream together butter, sugar and vanilla. Add flour and finely chopped almonds. Stir until well blended. Cover and place the mixture in the fridge for an hour to cool.
Heat oven to 375F. Line cookie sheets with parchment paper or silpat. Remove wrappers from chocolates.
When dough is firm enough to handle, take the dough with a measure of about 1 tablespoon and shape it around each chocolate kiss and roll it to make a ball, covering each chocolate kiss completely. Place balls on the prepared baking sheets. Bake for 12 minutes or until cookies are set but not browned. Cool slightly and remove from baking sheet. Let cool to room temperature before rolling them in the powdered sugar (I usually roll them in powdered sugar twice for extra coverage).