Secret Kiss Cookies


1 cup unsalted butter, softened
1/2 cup sugar
1 tsp vanilla
1 cup ground pecans
1 3/4 cup flour
36 Hershey's kisses, unwrapped - you'll need more for the quality taste testing that is crucial while unwrapping ;)
Powdered sugar for dusting/rolling


Beat the butter and sugar together until light and fluffy. Add the vanilla and mix well. Gradually add the flour and nuts and beat on low speed until just incorporated. Refrigerate the dough for an hour.

Preheat the oven to 375 degrees.

Pull the dough out of the fridge and roll a small amount of dough (about a tablespoon) around each kiss. I like to smoosh the dough just a bit in my palm, stick the kiss in point first, then wrap it around. You have to smoosh it a little to hide the kiss completely.

Place on an ungreased cookie sheet, and bake for about 11 minutes, just until set and the bottoms are a golden brown.

Let cool for about five minutes. While still warm, roll in powdered sugar.

Allow to cool completely before putting into boxes. These freeze well, so feel free to make them now then save them until the big day.

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