Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | 12-oz |
| \N \N | Semisweet chocolate chips. |
| ¼ cup | Butter or margarine |
| 14 ounces | Can sweetened condensed milk |
| \N \N | (not evaporat |
| 2 cups | Flour. |
| ½ cup | Finely chopped nuts -- , if |
| \N \N | Desired |
| 1 teaspoon | Vanilla extract |
| 60 \N | Milk chocolate candy kisses |
| \N \N | Or white-and-chocol |
| 2 ounces | White baking bar -- or |
| \N \N | Vanilla-flavored |
| 1 teaspoon | Shortening or oil. |
Heat oven to 350 degrees. In a medium saucepan, combine chocolate chips and butter; cook and stir over low heat until chips are melted and smooth. Add sweetened condensed milk; mix well.
In a medium bowl, combine flower, nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoonful (use a measuring spoon) of dough around each candy kiss, covering completely. Place 1 inch apart on ungreased cookie sheets.
Bake at 350 degrees for 6 to 8 minutes. Cookies will be soft and appear shiny but become firm when cool. Do not overbake. Remove from cookie sheets.
In a small saucepan, combine white baking bar and shortening; cook and stir over low heat until melted and smooth. Drizzle over cookies.
Store in tightly covered container. Makes 5 dozen cookies. " Recipe By : Mary Anne Tyndall