1 cup margarine, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 1/4 cups flour
1/4 teaspoon salt
1 cup chopped pecans (optional)
1 cup Frango Chocolate mints or Hershey's Kisses

Cream sugar and margarine; sift flour with salt and add remaining ingredients except mints or kisses, mixing well into a stiff dough. Refrigerate for two hours.

Wrap a tablespoon of dough around a Frango mint (available by mail order at 1-800-M-FIELDS) and place on cookie sheet. Be sure to seal dough well around the chocolate. Bake at 325 degrees F for 20 minutes. Cool thoroughly on racks, then roll in additional confectioners' sugar.

Makes 36 cookies.