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Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended.
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Beat in eggs and vanilla.
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Stir together flour, baking powder and salt; gradually add to cocoa mixture, beating well.
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Mix in the pecan bits.
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Cover; refrigerate until dough is firm enough to handle, at least 6 hours.
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Heat oven to 350°F.
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Lightly grease cookie sheet or line with parchment paper.
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Shape dough into about 48-50 1-inch balls and roll in powdered sugar to coat.
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Place about 2 inches apart on prepared cookie sheet.
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Bake 11 to 13 minutes or until almost no indentation remains when touched lightly and tops are crackled.
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Place/gently press in a Candy Cane Kiss on each cookie while the cookies are still warm
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Remove from cookie sheet to wire rack.
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Cool and attack once the candy on top has hardened. (We did try it while hot and the melting peppermint chocolate was an absolute flavor enhancer!)