Sugarbee.blogspot.com
3/4 C Crisco
1/2 C Sugar
1/4 C packed brown sugar
1 egg
2 tsp vanilla
1/2 tsp almond
1 3/4 C flour
1/2 tsp baking powder
1/2 tsp salt
1/2 C pecans
1 package kisses
and I dip mine in icing instead of coating it in powdered sugar
Icing:
1/2 stick butter
spoonful shortening
1 tsp almond
2 tbsp milk
1/2 bag pwder sugar
--adjust as needed for desired consistency
Beat butter, granulated sugar and vanilla in large bowl until fluffy. Add flour and walnuts; beat on low speed of mixer until well blended. Cover; refrigerate 1 to 2 hours or until dough is firm enough to handle.
Remove wrappers from chocolate pieces. Heat oven to 375°F. Using approximately 1 tablespoon dough for each cookie, shape dough around each chocolate piece; roll to make ball. (Be sure to cover each chocolate piece completely.) Place on ungreased cookie sheet.
Bake 10 to 12 minutes or until cookies are set but not brown. Cool slightly; remove from cookie sheet to wire rack.
Beat butter, granulated sugar and vanilla in large bowl until fluffy. Add flour and walnuts; beat on low speed of mixer until well blended. Cover; refrigerate 1 to 2 hours or until dough is firm enough to handle.
Remove wrappers from chocolate pieces. Heat oven to 375°F. Using approximately 1 tablespoon dough for each cookie, shape dough around each chocolate piece; roll to make ball. (Be sure to cover each chocolate piece completely.) Place on ungreased cookie sheet.
Bake 10 to 12 minutes or until cookies are set but not brown. Cool slightly; remove from cookie sheet to wire rack.
