Katharine’s favorite holiday cookies are decadently elegant and fit perfectly into pretty little tins to give as gifts. The big secret (Katharine loves secret identities, after all), nobody realizes they’re made with Hershey’s Kisses! Kids love to help with this recipe. Katharine usually makes them while watching one of her favorite old Christmas movies and sipping a cup of something warm and cozy.

• 1 cup butter (the recipe allows for margarine, but the flavor begs for butter!)
• 2/3 cup sugar
• 1 tsp pure vanilla extract
• 1 2/3 cups all-purpose flour
• ¼ cup unsweetened cocoa (the fancier the better, crucial for that not-a-Hershey’s Kiss effect)
• 1 cup finely chopped pecans*
• 1 bag Hershey’s Kisses, wrappers removed
• Powdered sugar

Beat butter, sugar and vanilla in large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Add pecans; beat until well blended. Refrigerate dough about 1 hour until firm enough to handle. Heat oven to 375˚F. Mold scant tablespoon of dough around each chocolate Kiss, 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 just before serving, if desired. Makes about 4 ½ dozen cookies.

*You can substitute almonds for pecans, but the pecans are more elegant.

Click on the logo for Sophie Jordan's fabulously delicious Chocolate Covered Pecan Clusters.