Recipe information
Yield
3 1/2-4 1/2 dozen cookies
Ingredients
1 cup (2 sticks) butter, at room temperature
2/3 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon pure almond extract
1 3/4 cups all-purpose flour
3/4 cup finely chopped pecans
One 9-ounce package Hershey’s Kisses
1 1/2 cups confectioners’ sugar
Preparation
Step 1
In a large bowl, cream the butter, sugar, and vanilla and almond extracts. Stir in the flour and blend well. Add the pecans and blend well. Cover the bowl and refrigerate the dough for 1 hour. Preheat the oven to 375 degrees.
Step 2
Unwrap the Hershey’s Kisses. Press a scant tablespoon of dough around each Kiss, covering it completely; shape into balls.
Step 3
Place the cookies on ungreased cookie sheets and bake for 10 minutes. Cool slightly, then transfer to a rack to cool completely. Roll the cookies in confectioners’ sugar.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
