Ingredients

• 1 cup butter, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup finely chopped walnuts
• 30 milk chocolate kisses
• 1-1/3 cups confectioners' sugar, divided
• 2 tablespoons HERSHEY®'S Cocoa

Directions

1. In a large bowl, cream the butter, sugar and vanilla until light and fluffy. Gradually add flour and mix well. Fold in walnuts. Refrigerate dough for 2-3 hours or until firm.
2. Shape into 1-in. balls. Flatten balls and place a chocolate kiss in the center of each; pinch dough together around kiss. Place 2 in. apart on ungreased baking sheets.
3. Bake at 375° for 12 minutes or until set but not browned. Cool for 1 minute; remove from pans to wire racks.
4. Sift together 2/3 cup confectioners' sugar and cocoa. While cookies are still warm, roll half in cocoa mixture and half in remaining confectioners' sugar. Cool completely. Store in an airtight container. Yield: 2-1/2 dozen.