HERSHEY KISS COOKIE

serves 16 - 24

• 1 bag of Hershey's Kisses Chocolates (48 kisses) - unwrapped
• 1 1/2 cups of white flour - all-purpose
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/2 cup of shortening
• 3/4 cup of creamy peanut butter
• 1/3 cup of granulated sugar (plus 1/2 cup for rolling the cookies)
• 1/3 cup of light brown sugar - lightly packed
• 1 egg
• 2 tablespoons of milk
• 1 teaspoon of vanilla extract

Heat oven to 375 F. degrees.

Remove the foil from the chocolate kisses.

In a medium bowl, whisk together the flour, baking soda and the salt. Set the bowl aside.

In a large bowl, beat together the shortening and the peanut butter until well blended.

Add 1/3 cup of granulated sugar and the brown sugar. Beat until light and fluffy.

Add the egg, milk and the vanilla – beat well.

Gradually beat the flour into the peanut butter mixture.

Shape the dough into 1-inch balls. Roll the balls in the remaining 1/2 cup of granulated sugar.

Place the balls on an ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned.

Remove from the oven and immediately press a chocolate kiss into the center of each cookie. The cookie will crack slightly around the edges.

Remove the cookie from the cookie sheet and place on a wire rack and allow to cool completely.

The chocolate will firm up again once the cookies have totally cooled.

Makes approximately 4 dozen cookies

Adapted from: Hershey’s