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Cocoa Kiss Cookies




Source of Recipe


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1 cup (2 sticks) butter or margarine, softened
2/3 cup Sugar
1 tsp Vanilla extract
1 2/3 cups All-purpose flour
1/4 cup HERSHEY'S Cocoa
1 cup Finely chopped pecans
About 54 HERSHEY'S KISSES Chocolates
Powdered sugar

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 chocolate pieces. Mold scant tablespoon of dough around each chocolate piece, 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.