Marshall Field's Frango Mint Cookies

Yield: 36 cookies

Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup chopped pecans (optional)
• 1 cup Frango Chocolate mints or Hershey's Kisses

Instructions

1. Cream sugar and butter; sift flour with salt and add remaining ingredients except mints or kisses, mixing well into a stiff dough.
2. Refrigerate for two hours.
3. Heat oven to 325 degrees F.
4. Wrap a tablespoon of dough around a Frango mint and place on cookie sheet. Be sure to seal dough well around the chocolate.
5. Bake for 20 minutes.
6. Cool thoroughly on racks, then roll in additional confectioners' sugar.