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In a large bowl, cream the butter, sugar and
vanilla until light and fluffy. Gradually add
flour and mix well. Fold in walnuts. Refrigerate
dough for 2-3 hours or until firm.
Shape into 1-in. balls. Flatten balls and place a
chocolate kiss in the center of each; pinch dough
together around kiss. Place 2 in. apart on
ungreased baking sheets.
Bake at 375° for 12 minutes or until set but not
browned. Cool for 1 minute; remove from pans to
wire racks.
Sift together 2/3 cup confectioners' sugar and
cocoa. While cookies are still warm, roll half in
cocoa mixture and half in remaining confectioners'
sugar. Cool completely. Store in an airtight
container. Yield 2-1/2 dozen.
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