Chocolate Truffle Blossom Cookies from Hershey's

I am in the process of making homemade whole wheat bread and there is a timing to bread that can take hours based on the multiple risings it requires.  What's a girl to do while her dough rises?  Bake cookies of course!  Bread dough needs a warm environment to rise so a warm oven is a welcome on a cold rainy day.  These little chocolate morsels are Chocolate Truffle Blossom Cookies.  Recipe compliments of Hershey's Chocolate Truffle Kisses.

Chocolate Truffle Blossom Cookies

• 48 Hershey's Kisses Special Dark Mildly Sweet Chocolates or Hershey's Chocolate Truffle Kisses.
• 1 cup (2 sticks) butter or margarine, softened
• 1-1/3 cups granulated sugar
• 2 egg yolks
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup Hershey's Special Dark Cocoa
• 1/2 teaspoon salt
• 1/2 cup white decorator's sugar or granulated sugar for rolling

Remove wrappers from chocolates; place in freezer for several hours or overnight.

Beat butter, 1-1/3 cups sugar, egg yolks, milk and vanilla in large bowl until well blended. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough 1 to 2 hours or until firm enough to handle.

Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease. Shape dough into 48 equal (about 1-1/4 inch) balls; roll in decorator's sugar or granulated sugar. Place on prepared cookie sheet.

Bake 10 to 12 minutes or until set. Cool 1 minute; press chocolate piece into center of each cookie. Slide parchment paper and cookies to wire rack or remove cookies from greased sheet to wire rack. Cool completely. Makes 48 cookies.