Almond-Chocolate Cookies

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Before.

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After.

Some time ago, I worked with a woman who would sometimes make these and bring them in for the team. I believe she got the recipe from Crisco by the name “Chocolate Filled Bon Bons”, but I haven’t been able to find it on their site to link to. I am not a fan of Crisco and generally only use it for this recipe, as they are so good I am willing to forgive it. It’s that yummy.

As usual, I alter the recipe a bit, but only a bit… the last bit of rolling it through sugar and almonds. This time around I decided to try out less flour to get it crispier, which worked and came out beautifully; however, the cookies are definitely more fragile. Normally they maintain their ball shape. While this makes for a softer cookie (or bon bon), it does allow the recipient to enjoy the cookie and Hershey Kiss all in one bite.

I made these as a thank you gift to Dave’s office for the beautiful baby gifts they gave us.

Ingredients:

3/4 cup shortening (I prefer to use plain, but you can also use butter flavored)
1/2 cup white sugar, plus about 1/3 cup more for rolling
1/4 cup packed brown sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon almond extract (if you prefer, just use more vanilla)
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup sliced almonds
24 milk chocolate Hershey Kisses, unwrapped (note: the original recipe calls for 48, but I have never been able to squeeze nearly that many out of the amount of dough made from quantities above. Always 24)

Preheat oven to 350F. Using a mixer, cream shortening and sugars until fluffy. Add egg and extracts and beat well. Add flour, baking powder, salt, and mix well. On a plate, combine the extra 1/3 cup of white sugar with the sliced almonds and mix. I usually crumble up half of the almonds.

Form into 1 inch balls. Press a Hershey Kiss into the ball so that the Kiss is completely enrobed. Roll each ball through the sugar/almond mixture. Bake for 12-13 minutes on an ungreased cookie sheet. It is worth mentioning that when baking with Crisco, they often look undercooked when they are in fact done as it should not brown, so be careful not to over bake. Cool on a wire rack. They will need to cool for 5-10 minutes before firming up.

Makes approximately two dozen delicious cookies.

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