Double Chocolate KISS Cookies
 

Double Chocolate KISS Cookies
Category: Cookies & Bars
Yield: 3 dozen
36 HERSHEY'S KISSES chocolates or HERSHEY'S HUGS chocolates
1/2 cup (1 stick) butter or margarine, softened
1 cup Sugar
1 Egg
1 1/2 tsp Vanilla extract
1 1/2 cups All-purpose flour
1/3 cup HERSHEY'S Cocoa
1/2 tsp Baking soda
1/4 tsp Salt
1/4 cup Milk
1 can (16 oz) vanilla ready-to-spread frosting

Procedures
Heat oven to 375°F. Remove wrappers from HERSHEY'S KISSES chocolates.
Beat butter, sugar, egg and vanilla in large bowl until well blended.
Add flour, HERSHEY'S cocoa, baking soda and salt alternately with
milk, beating until well blended. Cover; refrigerate dough about 1
hour or until firm enough to handle. Shape dough into 1-inch balls;
place on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Cool 1 minute; remove from cookie
sheet to wire rack. Cool completely. Spread frosting onto cookies,
leaving 1/2-inch around outer edge unfrosted; place HERSHEY'S KISSES
chocolates in center of each cookie. About 3 dozen cookies.
VANILLA FROSTING: In small bowl, combine 1-1/2 cups powdered sugar, 2
tablespoons milk, 1 tablespoon shortening and 1/2 teaspoon vanilla
extract; beat until of spreading consistency.

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