Directions:

1. Remove wrappers from chocolates; set aside.

2. 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.

3. Heat oven to 350 degrees F. Line cookie sheet with parchment paper or lightly grease. Shape dough into 48 equal (about 1-1/4 inch) balls; roll in decorator's sugar or granulated sugar. Place on prepared cookie sheet.

4. 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.