Kiss & Hug Cookies
Adapted from Hershey’s Kisses Peanut Butter Blossoms
Makes about 4 dozen cookies
48 Hershey’s Kisses Chocolates (pieces of milk chocolate can be substituted)
1/2 cup shortening
3/4 cup Nutella (chocolate hazelnut spread)
1/2 cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1. Heat the oven to 375 degrees Fahrenheit. Remove the foil wrapping from the Kisses chocolates.
2. Beat the shortening and the Nutella in a large bowl until it is well blended. Add the brown sugar and beat until the mixture is fluffy. Add the egg, milk, and vanilla and beat well. In a separate bowl, stir together the flour, cocoa powder, baking soda, and salt. Gradually beat this mixture into the Nutella mixture.
3. Refrigerate the dough for at least one hour. Shape the dough into 1-inch balls and then roll the balls in granulated sugar and place them on an ungreased cookie sheet.
4. Bake the cookies for 8 to 10 minutes. Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie (the cookies will crack around the edges). Remove the cookies from the cookie sheet and place them on a wire rack to cool completely.