Heat oven to 375 degrees Fahrenheit and remove the wrappers from 48
HERSHEY’S KISSES Milk Chocolates. Beat 1/2 cup shortening and 3/4
cup REESE’S Creamy Peanut Butter in a large bowl until well
blended. Add 1/3 cup granulated sugar and 1/3 cup packed light
brown sugar; beat until fluffy. Add one egg, two tablespoons of
milk and one teaspoon of vanilla extract; beat well. Stir together
1-1/2 cups of flour, one teaspoon of baking soda and 1/2 teaspoon
salt, and gradually beat into peanut butter mixture. Shape dough
into one-inch balls, roll in granulated sugar and place on
ungreased cookie sheet. Bake eight-to-10 minutes or until lightly
browned. Immediately press a HERSHEY’S KISSES Milk Chocolate into
the center of each cookie (cookie will crack around edges). Cool
completely. Recipe makes about four dozen cookies.
