Saturday, December 8, 2007

Cocoa Kiss Cookies

1 cups butter - softened
2/3 cup sugar
1 teaspoon vanilla
1 2/3 cups flour
1/4 cup cocoa
1 cup finely chopped pecans
1 bag (9 oz) Hershey's Kisses - milk chocolate
Powdered Sugar

In a large bowl, beat butter, sugar and vanilla until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Add pecans; beat until well blended. Refrigerate dough about 1 hour or until firm enough to hangle. Heat over to 375 degrees. Remove wrappers from Kisses. Mold scant tablespoon of dough around each chocolate piece, covering completely. Shape into balls. Place on ungreased cookie sheet. Bake 10-12 minutes or until set. Cool slightly, about one minute. Remove from cookie sheet to wire rack. Cool completely. Roll into powdered sugar.

Yeild: 4 1/2 dozen cookies

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