Growing up, my best friend’s name was Hanna. We met in elementary school and after realizing we lived in the same neighborhood, began meeting up after school to roller blade. I had no idea at the time that we would become the friends we are today.

Between our rollerblading days and now, we’ve had adventures I know I will tell stories of when I’m older. I’ll talk about the night we got completely lost in London after the Tube closed down or the day we jumped out of a plane 13,000 feet in the air. We were always open to a new adventure.

These buttery almond cookies with a chocolate center surprise are my updated version of the Greek celebration cookies known as Kourambiedes and made for my beautiful friend, Hanna and her next adventure in life.

Modern Wedding Cookies
Inspired by Hershey’s

1 c (2 sticks) unsalted butter
1/2 c granulated sugar
1 tsp vanilla extract
1 3/4 c all-purpose flour
1 1/4 c slivered almonds, chopped
24 Hershey’s milk chocolate kisses with almonds
2 c powdered sugar

Heat oven to 375 degrees.

Beat butter, granulated sugar and vanilla extract together until fluffy. Add flour and chopped almonds. Combine ingredients with hands or a mixer on lowest speed until well blended.

Using about 1 1/2 tablespoons of dough per cookie, wrap the dough around each chocolate and roll in hands to form a smooth ball. Place on ungreased cookie sheet.

Bake 10-12 minutes until cookies are set.

Use sifter or a small strainer to dust cookies with powdered sugar while still warm. Allow to cool completely before serving and store in an airtight container to keep fresh.