1/2 lb. unsalted butter
3/4 c. granulated sugar
1 tbsp. brandy
2 c. all-purpose flour, sifted
1 c. chopped pecans or walnuts
8 oz. bag chocolate kisses
Confectioners' sugar, for decoration

In a bowl, cream the butter, sugar and brandy together until light and fluffy. Add the flour and stir in the nuts. Gather the dough into a dish and wrap in foil or plastic. Refrigerate for at least 30 minutes.

Preheat oven to 350 degrees. Remove foil from kisses and wrap each one inside a ball of dough about 1 inch in diameter. Take care that each kiss is surrounded with dough. Bake cookies on ungreased baking sheet for about 12 minutes, just until cooked through. Sift with confectioners' sugar while still warm.