KISSES Cocoa Cookies

By kas_9232

Ingredients

• 1 cup (2 sticks) butter or margarine, softened
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 1 2/3 cups all-purpose flour
• 1/4 cup HERSHEY'S Cocoa
• 1 cup finely chopped pecans
• 54 About 54 HERSHEY'S KISSES Brand Milk Chocolates
• Powdered sugar

Details

Servings 5

Preparation

Step 1

*1*. Beat butter, sugar and vanilla in large bowl 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 handle.

*2*. Heat oven to 375°F. Remove wrappers from chocolates. Mold scant tablespoon of dough around each chocolate, covering completely. Shape into balls. Place on ungreased cookie sheet.

*3*. Bake 10 to 12 minutes or until set. Cool about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in sugar again just before serving, if desired.