• 1 cup (250mL) butter or margarine, softened
• 2/3 cup (150mL) sugar
• 1 teaspoon (5mL) vanilla extract
• 1-2/3 cups (400mL) all-purpose flour
• 1/4 cup (50mL) HERSHEY'S Cocoa
• 1 cup (250mL) finely chopped pecans
• About 54 HERSHEY'S CHIPITS mini KISSES Brand
• 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 chocolates. Mold scant tablespoon of dough around each chocolate, 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. About 4-1/2 dozen cookies.

Bake Time: 10-12 minutes
Yield: 4 1/2 dozen