From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
In large bowl of electric mixer, let butter stand at room temperature until softened. Remove paper from chocolate kisses. Preheat oven to 375 degrees. At medium speed, beat butter, 1/2 cup powdered sugar and the vanilla until light and fluffy. At low speed, beat in flour and nuts until well combined. Divide dough into 40 equal parts. Shape each part around a chocolate kiss, to make a ball, being sure to cover candy completely. Place on ungreased cookie sheet. Bake 12 minutes, or until cookies are set but not brown. Let stand 1 minute, then remove from cookie sheet. Cook slightly, then roll in powdered sugar. Reroll in sugar before serving.
YIELD: 40 cookies
- 1 cup butter
- 1 package (5-3/4 ounces) milk chocolate kisses
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups sifted flour
- 1 cup finely chopped pecans
In large bowl of electric mixer, let butter stand at room temperature until softened. Remove paper from chocolate kisses. Preheat oven to 375 degrees. At medium speed, beat butter, 1/2 cup powdered sugar and the vanilla until light and fluffy. At low speed, beat in flour and nuts until well combined. Divide dough into 40 equal parts. Shape each part around a chocolate kiss, to make a ball, being sure to cover candy completely. Place on ungreased cookie sheet. Bake 12 minutes, or until cookies are set but not brown. Let stand 1 minute, then remove from cookie sheet. Cook slightly, then roll in powdered sugar. Reroll in sugar before serving.
YIELD: 40 cookies
