- Makes About 54 Cookies
- Preparation Time: 15 minutes
- Total Cooking time: 12 minutes
‘Tis the season for delicious treats and festive gatherings. The fun of baking, sharing recipes and getting together for holiday parties such as a cookie exchange are what make the season extra-special.
If you’re looking for party ideas, tips and recipes, visit HersheysCookies.com. It’s the ultimate online destination to find and share recipes, as well as learn hints and tips from Hershey’s baking expert, Linda Stahl.
|1||cup||butter or margarine, softened|
|1 2/3||cups||all-purpose flour|
|1||cup||finely chopped pecans|
|54||Hershey’s Kisses Brand Milk Chocolates|
|Salt and Pepper to taste|
Beat butter, granulated 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. 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. 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 powdered sugar again just before serving, if desired.