Butter-Nut Chocolate-topped Cookies

Ingredients

 * 1/2 	cup	(1 stick) butter or margarine, softened
 * 1/2 	cup	Sugar
 * 1 	Egg
 * 1 	tsp	Vanilla extract
 * 1 1/4 	cups	All-purpose flour
 * 1/4 	tsp	Baking soda
 * 1/8 	tsp	Salt
 * 30 HERSHEY'S KISSES Chocolates
 * 1/2 	cup	Ground almonds, pecans or walnuts

Directions
Beat butter, sugar, egg and vanilla in medium bowl until well blended. Stir together flour, baking soda and salt; add to butter mixture, beating well. If necessary, refrigerate dough until firm enough to handle. Remove wrappers from chocolate pieces. Heat oven to 350°F. Shape dough into 1-inch balls; roll in ground nuts. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Remove from oven; immediately press a chocolate piece into center of each cookie. Carefully remove from cookie sheet to wire rack. Cool completely. Chocolate should be set before storing. About 2-1/2 dozen cookies.
 * ORANGE VARIATION: Add 3/4 teaspoon freshly grated orange peel to butter mixture.