Chocolate Mint Blossoms

Remove wrappers from chocolates; set aside.

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 granulated sugar or decorator's 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.