Recipe for Snowy Mountaintops
Snowy Mountaintops are easily shaped; the dough is cut into squares, a kiss is pressed into the center, and the dough is shaped around. They keep a week or two at room temperature in an airtight container, and they can also be frozen successfully. I have several friends and relatives who live away, and have found that they ship well, too; there has never been any breakage reported.
The only real work involved in making these yummy cookies is unwrapping the individual kisses. This is a good job for kids or husbands, and they usually do so willingly while watching TV - as long as they don’t have to clean up the mess, it’s safe to ask. While they’re unwrapping, make sure they do a whole package, since a double batch is a must.
2 cups flour
1/3 cup cocoa
1 cup powdered sugar
3/4 cup butter
1/2 teaspoon vanilla
1/4 teaspoon salt
1 large egg
36 Hershey's kisses with almonds
- Preheat oven to 350°.
- Mix flour and cocoa.
- Cream powdered sugar, butter, and vanilla.
- Add egg and mix well.
- Add flour mixture.
- Divide into thirds and refrigerate until firm.
- Divide each third of dough into 12 pieces.
- Shape each piece into a disk and wrap around an unwrapped almond kiss.
- Place on parchment-lined or greased baking sheets.
- Bake 10 minutes or until set.
- Transfer to cooling racks to cool.
- Sift a little cocoa powder over the cookies; dip the tops in powdered sugar.
Note: 1 12 ounce bag of chocolate kisses with almonds is enough for a double batch of cookies.
Amount Per Serving
Calories 84 Calories from Fat 41
Percent Total Calories From: Fat 48% Protein 6% Carb. 46%
Nutrient Amount per Serving
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 17 mg
Sodium 64 mg
Total Carbohydrate 10 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g
Vitamin A 3% Vitamin C 0% Calcium 0% Iron 1%
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