Really love them.
I love them so much that I can’t stop eating them.
But since I’ve jumped in the “bottomless pit of Christmas goodies” with both feet – I figured I might as well make these too! 🙂
A sweet friend and co-worker first served me some of these goodies way back in the olden days when we were both still in college. She brought them into work one cold December day and I was hooked! (Bless you Miss Donna!)
They often make it into our Christmas line-up and on our Christmas treat plates. They do freeze well – but are divine fresh from the oven when the chocolate inside is gooey and hot! <drooling>
These are perfect on a cold snowy day!
Chocolate Kissed Snowballs
1 cup butter
1/2 cup sugar
1 teaspoon vanilla
2 cup flour
1/4 teaspoon salt
1 cup finely chopped pecans (I have substituted almonds)
5 ounce bag of Hershey Kisses (unwrapped)
powdered sugar for coating
Cream together the butter, sugar and vanilla. Beat until fluffy. Add the flour, salt, and pecans. Mix well.
Shape about 1 teaspoon of dough around each candy kiss and put on an ungreased cookie sheet. Bake at 375 degrees for about 12 minutes. Don’t let them get too brown!
Remove from the oven and place cookies on cooling racks. While still slightly warm, roll in powdered sugar.
I’ll linked this post up with Tuesdays at the Table over at All the Small Stuff and Tempt my Tummy Tuesday over at At The Well.