Ingredients:
1 1/2 cups sugar
1/2 cup vegetable oil
1/2 cup cocoa
3 eggs
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
powdered sugar
48 Hershey’s chocolate kisses, unwrapped
Directions:
Combine the sugar and oil in a large bowl.
Add the cocoa, beating until well blended.
Beat in the eggs and vanilla.
Stir together the flour, baking powder and salt, gradually add to the cocoa mixture, beating well.
Cover and refrigerate until dough is firm enough to handle, at least 6 hours.
Preheat the oven to 350 degrees F.
Grease a cookie sheet or line it with parchment paper (that one is my trick).
Shape the dough into 1-inch balls (the dough will still be sticky, you might want to wet your hands just a bit).
Roll in powdered sugar to coat.
Place about the balls about 2 inches apart on the prepared cookie sheet.
Bake for 11 to 13 minutes or until almost no indentation remains when touched lightly and tops are cracked.
Immediately press a Kiss into the center of each cookie.
Cool slightly.
Remove from cookie sheet to wire rack.
Cool completely.
Servings: 48
Time preparation: 20 min.
Time total: 33 min.