Kiss Cookies

Bite-size shortbread with a chocolate heart. Each of these rounds hides a whole chocolate kiss inside a buttery, walnut-packed dough, so the surprise lands after the first bite.

The dough leans hard on butter and finely chopped walnuts, with just enough sugar to keep it from getting too sweet. That balance lets the hidden chocolate do the talking.

Chilling the dough first is what makes the wrapping work. Cold, firm dough presses easily around the candy and seals shut, while warm dough slumps and tears.

Wrap each kiss completely and roll it smooth between your palms, leaving no seams. Any gap and the chocolate escapes onto the pan as it bakes.

Bake just until the centers look set and the edges turn faintly golden, then roll them in powdered sugar while still warm so the coating clings. They keep for days in a tin, which makes them a smart cookie to bake ahead for the holidays.

Kitchen Tips

• Chill the dough until firm; it’s far easier to mold around each kiss and won’t crack.
• Seal the dough completely around the candy so the chocolate doesn’t leak during baking.
• Roll the warm cookies in powdered sugar, then again once cool for a thicker, snowier coat.

Variations

• Try almonds or pecans in place of the walnuts.
• Use flavored kisses, like caramel, mint, or peanut butter, for a different center.
• Add a pinch of cinnamon or espresso powder to the dough.