Thank you Hamilton Beach for partnering with me on this recipe. All opinions are my own.
How was your Christmas? I hope it was everything you wanted it to be and filled with joy and love. I actually had a beautiful Christmas and got an awesome attachment for my stand mixer and a TV and a wireless receiver so I can watch Food Network while I’m cooking in my kitchen. My kids are at such a fun age and it’s the first Christmas they both were excited and aware what was going on. I had a wonderful time making our Christmas meal and memories with my mama who had come to stay for the holiday. We all made sure to reflect on the true meaning of the holiday and to be thankful. All in all it couldn’t have been any better except for one “gift” I wasn’t planning on.
I spent half the day on Christmas Eve in minor emergency care with shingles. I’m thinking Santa mixed up jewelry that jingles with shingles???
I felt so awful on Christmas Eve and I was so worried I was going to spend Christmas in bed and miss seeing my kiddos’ excitement on Christmas morning and leave my mama to cook the meal we had planned all by herself. I sent up a prayer I could make it through Christmas day and it was answered. Despite the nerve pain and feeling extremely run down on Christmas Eve, my case of Shingles never turned into the horror story I’ve heard from others. Though I wasn’t 100% on Christmas Day I managed to enjoy it and help prepare the meal.
My new Hamilton Beach food processor made it easier for me by doing the hard chopping work for these Coated Caramel Kiss Cookies. The easy to use food processor made short work of the almonds and toffee bits these cookies are coated with.
The Hamilton Beach Snap and Stack 10 cup food processor was great for chopping the ingredients for these cookies, but it can also mix, puree, shred, and slice. It’s so versatile in can be used in everything from soups and salads to desserts. I love the big buttons and the indicators for what function it’s set on. The food processor’s capabilities are gourmet, but it’s so simple to use which was a huge help to me especially on that Christmas day when I wasn’t feeling great. It’s also super easy to store which is great in my full kitchen.
- ½ cup butter softened
- ½ cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1¼ cups all purpose flour
- ¼ tsp baking soda
- ⅛ tsp salt
- 2 dozen Hershey's Kisses with Caramel
- ½ cup ground almonds
- ½ cup ground toffee bits
- Preheat oven to 350.
- Remove wrappers from the caramel kisses.
- Chop almonds and toffee bits together in Hamilton Beach food processor.
- Pour toffee and almond mixture into a separate bowl.
- Cream together butter, sugar, egg, and vanilla in a large mixing bowl.
- In a measuring cup or separate small bowl, stir together the flour, baking soda, and salt blending well to form dough.
- Add the flour mixture to the butter mixture.
- Use cookie scoop to form one inch balls from the dough.
- Roll the cookies in the almond toffee mixture to thoroughly coat each one.
- Place the cookie on an ungreased cookie sheet.
- Bake approximately 10 minutes.
- Remove from oven and immediately press a caramel kiss into the center of each cookie.
- Transfer cookies to wire rack to cool.
These cookies may look complicated with the coating and the Kisses in the middle, but they are an easy dough to make, the almonds and the toffee can be chopped in the food processor, and the kisses are just popped in as soon as they come out of the oven. They’re pretty cookies that look like more effort than they are. 🙂
I found this recipe in The Cookie Bible that I picked up at Target (a great cookie cook book by the way) and I used caramel kisses instead of plain chocolate and I added toffee to the almonds for a couple of flavor twists. It is super important to put the kisses in as soon as they come out of the oven while the cookies are still soft so that they sink in. Work fast!
Despite spending Christmas Eve in minor care ER, I had a great Christmas and we had a beautiful meal of prime rib, roasted veggies, and a hash brown casserole. Everyone kept talking about the Coated Caramel Kiss Cookies though which were a hit and easy to do thanks to a simple recipe and the Hamilton Beach food processor that saved me a LOT of chopping. The cookies will definitely be making an appearance at next year’s Christmas gathering (and throughout the year as you can have these anytime) but hopefully Santa won’t get mixed up and we can skip the shingles.
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