Yield: 60 cookies
| Measure | Ingredient |
|---|---|
| 12 ounces | Semi-sweet chocolate chips |
| ¼ cup | Butter or margarine |
| 1 can | Sweetened condensed milk (14 ounces; not evaporated) |
| 2 cups | All-purpose or unbleached flour |
| 2 ounces | White baking bar or vanilla- flavored candy coating |
| ½ cup | Finely chopped nuts (opt) |
| 1 teaspoon | Vanilla extract |
| 60 \N | Milk chocolate candy kisses or white chocolate-striped candy kisses, unwrapped |
| 1 teaspoon | Shortening or oil |
FOR THE GLAZE
Mary Anne Tyndall's Pillsbury Bake-Off grand prize-winning recipe: Preheat oven to 350'F. In medium saucepan, combine chocolate chips and butter; cook and stir over very low heat until chips are melted and smooth. Add sweetened condensed milk; mix well.
Lightly grease spoon flour into measuring cup; level off. In medium bowl, combine flour, optional nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoon (use measuring spoon) of dough around each candy kiss, covering completely. Place 1" apart on ungreased cookie sheets.
Bake at 350'F. for 6-8 minutes. Cookies will be soft and appear shiny but will become firm as they cool. Do not overbake. Remove from cookie sheets and cool.
For the glaze: Combine white baking bar and shortening in small saucepan. Over low heat, stir until mixture is melted and smooth.
Drizzle over cookies. Store in tightly covered container.
Makes 5 dozen cookies. Per serving: 110 calories; 2 grams protein, 14 grams carbohydrates; 5 grams fat; 3 grams saturated fat; 6 milligrams cholesterol; 20 milligrams sodium.