Cocoa kiss cookies

Yield: 54 Cookies

Measure Ingredient
1 cup Butter or margarine softened
⅔ cup Sugar
1 teaspoon Vanilla extract
1⅔ cup All-purpose flour
¼ cup Hershey's Cocoa
1 cup Finely chopped pecans
9 ounces Hershey's Kisses Chocolates
\N \N 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 4-½ 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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