In large bowl, beat butter, sugar and vanilla until creamy. Stir together
flour and cocoa; add in 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 degrees Fahrenheit. Remove wrappers from
chocolate pieces. Mold scant tablespoon of dough around each chocolate
piece, covering completely. Shape into balls. Place on ungreased cookie
sheet. Bake 10 to 12 minutes or until set. Cool slightly, about 1 minute;
remove from cookie sheet to wire rack. Cool completely. Roll in powdered
sugar. Roll in sugar again before serving, if desired. About 4-1/2 dozen
cookies.
Hershey's is a registered trademark of Hershey Foods Corporation. Recipe
may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible format by: Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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