ingredients |
1/3 |
cup |
butter
(5 Tbsp. plus 1 tsp.) |
3 |
oz. |
cream
cheese, softened |
3/4 |
cup |
sugar |
1 |
lg. |
egg
yolk |
2 |
tsp. |
almond
extract |
2 |
tsp. |
orange
juice |
1-1/4 |
cups |
all-purpose
flour, unsifted |
2 |
tsp. |
baking
powder |
1/4 |
tsp. |
salt |
5 |
cups |
flaked
coconut* |
54 |
ea. |
Hershey’s™
chocolate kisses, unwrapped |
|
|
|
* |
A
14-oz. package will list 5 to 5-1/3 cups on the package; get 2
packages so as to be sure to have enough in which to roll the dough
balls. |
|
method |
Cream
butter, sugar, and cream cheese until light and fluffy. Add egg yolk,
almond extract, and orange juice; beat well.
Combine flour, baking powder, and salt;
gradually add to creamed mixture. Stir in 3 cups of the coconut. Cover
tightly; chill 1 hour or until firm enough to handle.
Preheat oven to 350°. Shape dough into
1-inch balls and set aside. Roll each ball in remaining* coconut; place
on ungreased cookie sheet about 1 inch to 1-1/2 inches apart. Bake for
10 to 12 minutes or until lightly browned.
Remove cookies from oven; immediately press
an unwrapped kiss on top of each cookie. Cool at least 1 minute.
Carefully remove from cookie sheet; cool completely on wire rack.
|
About
4-1/2 dozen |
: Diane
Kohne Schuster
|
variations |
- Omit
kisses.
- Substitute
tangerine juice for orange juice.
- Use 4 oz. cream
cheese (1/2 package).
|
|
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