Cocoa Kiss Cookies
By: Easy Baking Hershey’s Cocoa
1 cup (2 sticks) butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla
1 2/3 cup flour
¼ cup Hershey’s cocoa powder
1 cup finely chopped pecans
54 Hershey’s Kisses Milk Chocolates (1 package)
Powdered sugar
Beat butter, sugar and vanilla in large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until well blended. Add pecans; beat until well blended. Refrigerate dough about 1 hour or until firm enough to handle.
Heat oven to 375 degrees
Remove wrappers from chocolate kisses. Mold scant Tablespoon of dough around each chocolate kiss, covering completely. Shape into balls. Place on parchment paper lined baking sheets.
Bake 10-12 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.
Makes about 4 dozen cookies
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