Kris Kringle Fudge Cookies
1/4 cup (1/2 stick) butter or margarine, melted
1/3 cup Hershey’s Cocoa or Hershey’s European Style Cocoa
1 cup all-purpose flour, divided
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped pecans
Stir cocoa into melted butter in large bowl; cool slightly. Stir in 1/2 cup flour, sugar, eggs, vanilla, baking soda and salt; beat until well blended. Stir in remaining 1/2 cup flour and pecans until blended. Cover; refrigerate until firm, about 3 hours.
Heat oven to 300 degrees. Grease cookie sheet. Shape dough into 1-inch balls; roll in powdered sugar. Place 3 inches apart on prepared cookie sheet. Bake 10 to 12 minutes until tops have crackled appearance and are set.
Makes about 2-1/2 dozen cookies.