Chocolate Snowballs

Made by Jennie (me)

Recipe from Hershey's.

These are delicious and different from any other cookie I've had before.

I've found a new favorite cookie!!

1 cup butter

2/3 cup sugar

1 tsp vanilla

1 2/3 cup flour

1/4 cup cocoa powder

1 cup finely chopped pecans

1 bag Hershey's Kisses

Beat butter, sugar and vanilla in a 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 10-12 minutes or until set.  Cool about 1 minute; remove from pan to wire rack.  Cool completely.  Roll in powdered sugar.  Roll in powdered sugar again just before serving, if desired.

The shortcut version:

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2	cup butter or margarine, melted
1	egg
1/4	cup Gold Medal® all-purpose flour
1/4	cup unsweetened baking cocoa
1/2	cup finely chopped almonds
1	teaspoon almond extract
60	Hershey's® Kisses® Brand milkchocolates, unwrapped
3/4	cup powdered sugar Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms. Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes. Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.