1 cup granulated sugar	1 cup all-purpose flour
2 Tbl. butter softened	1 tsp. baking powder
1 tsp. vanilla extract	1/4 tsp. salt
2 oz unsweetened baking chocolate  melted and cooled	1/3 cup powdered sugar
2 eggs	hershey kisses if desired

1. In large bowl, beat granulated sugar and butter on medium until fluffy. Add vanilla, chocolate, beat until smooth. Beat in eggs, one at a time. Beat in flour, baking powder and salt mixture. Cover and refrigerate for 3 hours.

2. Heat oven to 350 degrees. Grease cookie sheet with spray (or use silpat mat) drop dough by rounded teaspoonfuls into powdered sugar; roll in sugar to coat. Shape into balls (I do that in reverse personally). Place 2 inches apart on cookie sheet. 

3. Bake 8 to 10 minutes or until almost no indentation remains when touched. Cool 1 minute. Place kiss in middle. You can use any of the cool hershey kiss flavored kisses. Caramel is my personal favorite.

1. Melt 4 tablespoons butter in saucepan over medium heat. Add cocoa and espresso powder, stir until it's a smooth paste, then set aside to cool for about 20 minutes.

2. In large bowl, mix remaining 16 tablespoons butter, sugar, salt and cooled cocoa mixture with an electric mixer until combined and fluffy, scraping sides of bowl with a spatula if needed. Add yolks and vanilla and mix until incorporated. Than, add flour in 3 additions. Mix until a ball forms. Turn dough onto counter and shape into 12x2 inch log, using plastic wrap or parchment paper to roll neatly. Wrap dough in plastic wrap and chill for at least 2 hours.

3. Heat oven to 375 degrees. Put chopped nuts/sanding sugar or candy canes onto an edged baking sheet and roll cylinder of dough in it, pressing nuts and sugar into place. Then cut dough into 1/4 inch slices and place on a parchment lined baking sheet.

4. Bake about 10 minutes. Do not expect a color change at the edges Allow to cool on sheet about 5 minutes then transfer to wire rack to cool completely.

1. Combine butter, sugar, egg yolks, milk and vanilla in a mixing bowl. Beat until light and fluffy. Add flour, cocoa powder and salt. Beat until well combined. Refrigerate dough for 1 hour.

 

1. Preheat oven to 350 degrees. In bowl mix butter and sugars until fluffy. Add eggs and vanilla, mix until smooth.

2. In a separate bowl combine flour, salt, baking soda and cocoa powder. Stir to combine. Add dry mixture to wet mix gradually while mixing on medium speed. Mix until combined. Stir in white chocolate chips.

3. Bake 8 to 10 minutes. Let rest for 5 minutes on pans before removing to wire cooling racks.