Cocoa Kiss Cookies

Beneath the snowy, powdered sugar exterior is a chocolate candy kiss wrapped in a nutty chocolate cookie. This is a very old recipe, and I'm not sure where I got it. Note that chilling time is included in the preparation80 time.

• Ready In: 1 hr 31 mins
• Yields: 54 cookies

Ingredients

• 1  cup butter, room temperature
• 2⁄3 cup sugar
• 1  teaspoon vanilla extract
• 1 2⁄3 cups flour
• 1⁄4 cup cocoa powder (do NOT use Dutch process)
• 1  cup pecans, finely chopped
• 54  Hershey chocolate kisses, unwrapped (9 oz. pkg.)
•  powdered sugar

Directions

1. In a large mixer bowl cream butter, sugar and vanilla until light and fluffy.
2. Combine flour and cocoa; blend into creamed mixture. Add nuts; beat on low speed until well blended. Chill dough 1 hour or until firm enough to handle.
3. Preheat oven to 375 degrees F. You'll need ungreased cookie sheets.
4. Mold scant tablespoon of dough around each unwrapped Kiss covering completely. Shape into balls; place on cookie sheet.
5. Bake in preheated oven for 10-12 minutes or until just about set. Cool slightly; remove from cookie sheet onto wire rack. Cool completely. Roll in powdered sugar.