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. Wrap a tablespoon of dough around a Frango mint and place on cookie sheet. Be sure to seal dough well around the chocolate.
4. Bake at 325 degrees F for 20 minutes.
5. Cool thoroughly on racks, then roll in additional confectioners' sugar.