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Title: Cocoa Kiss Cookies
Categories: Cookie
Yield: 54 Cookies
| 1 | c | Butter or margarine softened |
| 2/3 | c | Sugar |
| 1 | ts | Vanilla extract |
| 1 2/3 | c | All-purpose flour |
| 1/4 | c | Hershey's Cocoa |
| 1 | c | Finely chopped pecans |
| 9 | oz | Hershey's Kisses Chocolates |
| Powdered sugar |
In large bowl, beat butter, sugar and vanilla until creamy. Stir together flour and cocoa; add in butter mixture, beating until blended. Add pecans; beat until well blended. Refrigerate dough about 1 hour or until firm enough to handle. Heat oven to 375 degrees Fahrenheit. Remove wrappers from chocolate pieces. Mold scant tablespoon of dough around each chocolate piece, covering completely. Shape into balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool slightly, about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in sugar again before serving, if desired. About 4-1/2 dozen cookies.
Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible format by: Karen Mintzias
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