Ingredients
1 c. softened margarine
2/3 c. sugar
1 tsp. vanilla
1 2/3 c. all-purpose flour
1/4 c. cocoa
1 c. chopped pecans
1 (9 oz.) pkg. Hershey's Kisses
confectioners sugar
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Food-grade cocoa butter for chocolate work and coating
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Food-grade cocoa butter for chocolate work and coating
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
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Cream margarine, sugar and vanilla. Mix flour and cocoa; blend into creamed mixture. Add pecans; beat on low speed until well blended. Chill dough in freezer for 20 minutes; roll into 1-inch balls and mash. Put a Kiss in the middle and roll back into a ball. Bake on an ungreased cookie sheet at 375° for 10 to 12 minutes. Cool and remove to a wire rack. Cool completely and roll in confectioners sugar.