Description
An easy, nostalgic shortbread cookie wrapped around a chocolate surprise — crisp edges, tender centers, and a snowy finish.
Ingredients
Scale
- 1 cup (227 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 tsp pure vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1 cup (100 g) walnuts, very finely chopped
- about 36 Hershey’s Kisses (≈6 oz / 170 g), unwrapped
- Confectioners’ (powdered) sugar for rolling
Instructions
- Make the dough: In a mixing bowl, beat the softened butter with the granulated sugar and vanilla until smooth and creamy.
- Add dry ingredients: Stir the flour and the finely chopped walnuts into the butter mixture until a cohesive dough forms. Don’t overwork — mix just until combined.
- Chill: Cover the dough and refrigerate for about 60 minutes so it firms up and’s easier to handle.
- Preheat the oven: Heat to 375°F (190°C). Line a baking sheet with parchment.
- Assemble cookies: Unwrap the Kisses. Scoop roughly one tablespoon of dough, flatten it into a small disk, place a Kiss in the middle, then wrap the dough completely around the chocolate and roll into a smooth ball. Make sure each chocolate piece is fully enclosed.
- Bake: Arrange the balls on the prepared sheet, leaving a little space between them. Bake 10–12 minutes, or until the cookies are set but not browned. (They should look pale — overbaking dries them out.)
- Sugar coating: Let the cookies cool for a minute on the pan, then roll them in powdered sugar while still warm so the sugar adheres. For a dustier look, roll again once cooled.
- Serve or store: Let cool completely before stacking. Store airtight at room temperature for several days.
Notes
- If the dough gets too soft while shaping, pop it back in the fridge briefly.
- For a nut-free version, omit walnuts and use the same flour amount.
- To prep ahead: form the cookie balls and freeze on a tray; transfer to a bag and bake from frozen, adding a minute or two to the bake time.