* 1 cup (2 sticks) butter or margarine, softened

* 2/3 cup sugar

* 1 teaspoon vanilla extract

* 2 cups all-purpose flour

* 1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa

* About 48 HERSHEY'S KISSES Brand Mint Chocolates, unwrapped

( we can never find these so we use ANDES CANDIES)

* Powdered sugar

Instructions:

1. Heat oven to 350 F. Beat butter, sugar and vanilla in large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls. Place on ungreased cookie sheet. 2. Bake 8 to 10 minutes or until set. Cool 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. About 4 dozen cookies.