Cocoa Kiss Cookies

1 cup butter, softened
2/3 cup white sugar
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 cup chopped pecans
1 (9 ounce) bag milk chocolate candy kisses
1/3 cup confectioners' sugar for decoration

In a medium bowl, cream together the butter and sugar. Stir in the vanilla. Combine the flour and cocoa, add to the flour mixture, mix until all of the flour is absorbed. Finally, stir in the pecans. Cover and refrigerate dough for at least 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Unwrap chocolate kisses. Mold about 1 tablespoon of dough around each chocolate kiss. Place 1 1/2 inches apart onto an ungreased cookie sheet.
Bake for 10 to 12 minutes in the preheated oven, or until set. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely. Roll cooled cookies in confectioners' sugar.

Apple, Cranberry, and Pear Crisp

2 Rome Beauty apples - peeled, cored, and cubed
2 Comice pears - peeled, cored, and cubed
1/2 cup dried cranberries
1 tablespoon all-purpose flour
2 tablespoons honey
1 1/2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick cooking oats
1/4 cup ground walnuts
1/2 cup butter

Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.
Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.
In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.
Bake 45 minutes in the preheated oven, or until brown and crisp on top.