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1 roll (17 oz.) refrigerated sugar cookie dough
1 Hershey chocolate bar (8 oz.)
2/3 c. finely chopped nuts

Cut cookie dough into 3/8 inch slices. Place on an ungreased cookie sheet. Let stand at room temperature 5 to 10 minutes to soften. Break chocolate bar into squares. Press a slice of cookie dough around each square, forming a ball that completely covers the chocolate. Roll balls in nuts to coat completely. Place on an ungreased cookie sheet. Bake at 375 degrees for 10 to 12 minutes or until golden. Cool on wire rack. Yields: 32 cookies
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