Ingredients
- 12 oz chocolate chips
- 1/4 C butter
- 14 oz Eagle Brand milk (not evaporated)
- 1 tsp vanilla 2 C flour
- 1/2 C finely chopped nuts (opt.)
- 48 Hershey's kisses, unwrapped (about 8 oz.)
- 2 oz white baking chocolate
- 1 tsp shortening or oil
Directions
Melt chocolate chips and butter. Add milk and vanilla, then flour and nuts; mix well. ""Hug"" each kiss with 1 tablespoon dough and roll into a ball until it is shiny. Place on cookie sheet about 2"" apart. (these take quite a bit of time to roll, and not much time to bake, so I don't even turn the oven on until the first sheet is nearly filled.) Bake at 350* for about 8 minutes. Loosen on cookie sheet immediately or they will stick. Melt white chocolate and oil over low heat; drizzle over cooled cookies. Store covered when completely cooled. These are better the next day, but don't last too long. (Try with peanut butter cups instead of kisses, too.
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Submitted 6/13/05.
Source: n/a
Submitted By: Pam Allen
timpam@sprynet.com
Hugs and Kisses