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Cocoa Kiss Cookies
Submitted by: Dawn A.
"This is from my favorite cookbook - Hershey's 100th Anniversary Cookbook"
Ingredients
1 cup - 2 sticks butter, softened
2/3 cup sugar
1 teaspoon vanilla extract
1 2/3 all-purpose flour
1/4 cup Hersheys Cocoa
1 cup finely chopped pecans
1 bag 9 ounces Hersheys Kisses
Powdered Sugar
Directions
In 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 one hour until
firm enough to handle.
Heat oven to 375 degrees. 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 10-12 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 just
berfore serving if desired.
Makes 4 1/2 dozen
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