A delightful twist on the classic chocolate-filled cookie, perfect for sharing.
Cream together the butter, sugar, and vanilla in a mixing bowl until smooth.
Ensure the butter is at room temperature for easier mixing.
Gradually add the flour and mix until a dough forms. Stir in the chopped pecans.
Mix just until combined to avoid overworking the dough.
Cover the dough and chill in the refrigerator for 30 minutes.
Chilling the dough makes it easier to handle and shape.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Ensure the oven is fully preheated for even baking.
Take about a teaspoon of dough and mold it around a chocolate kiss, sealing it completely.
Work quickly to prevent the dough from warming up too much.
Place the cookies on the prepared baking sheet and bake for 10-12 minutes, until the edges are golden brown.
Keep an eye on the cookies to avoid overbaking.
Allow the cookies to cool completely on a cooling rack.
Cooling ensures the cookies set properly before handling.
Dust the cooled cookies with powdered sugar before serving.
Use a fine sieve for an even dusting of powdered sugar.
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