Caramel Kiss Cookies

1 Cup of Light Stick Butter, softened
1 Cup Splenda Granular
1 teaspoon Vanilla Extract
2 Cups All-Purpose Flour
1/4 Cup Hershey's Cocoa
48 Hershey Caramel Kisses, unwrapped
Powdered Sugar

Preheat oven to 350°. In a large bowl, beat softened butter, Splenda, and vanilla until creamy. In a smaller bowl stir together the flour and cocoa. Gradually add dry mixture to the butter mixture, and beat until blended. Use a tablespoon measuring spoon, and measure not quite a full tablespoon of dough. Mold dough around the caramel kiss, covering completely. Roll scantly in powdered sugar. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Remove from oven and let set for one minute, and then place on a rack to cool. Once the cookies are completely cool, roll them in the powdered sugar, if desired.

Serves: 48
Per Serving: 62 Calories; 3g Fat (43.5% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 31mg Sodium

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