#3364 - Sugar Kiss Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup canola oil
1 cup white sugar
1 cup Domino's powdered sugar
2 eggs
2 tsp. vanilla
4 1/2 cups flour
1 tsp. baking soda
3/4 tsp. cream of tartar
big pinch of salt
1 bag Hershey's kisses (unwrapped)

In a mixer add butter, canola oil, white sugar and powdered sugar--beat. Add eggs and vanilla--beat. Add baking soda, salt and cream of tartar--beat. Slowly add flour--beat (when batter gets too thick for the mixer, remove bowl from mixer and continue by stirring batter with a wooden spoon). Drop dough by heaping teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 6-8 minutes, remove from oven, press a Hershey's kiss in the center of each cookie and bake for 2 minutes longer or until bottoms and edges are lightly browned.

#3004 - Peanut Butter Blossom Cookie Bars

(by Shirley McNevich)

1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1/2 cup softened butter
1/2 cup Jif peanut butter
2 TBSP milk
2 tsp. vanilla
1 egg
1 3/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
40 Hershey's kisses chocolate canides (unwrapped)

In a mixer add white sugar, brown sugar and butter--beat. Add egg--beat. Add peanut butter--beat. Add milk and vanilla--beat. Add baking powder and salt--beat. Slowly add flour--beat. Press the mixture into a greased 9 x 13 cake pan. Bake at 350 degrees for 20-25 minutes or until edges are browned. As soon as you remove it from the oven, arrange and lightly press the bottoms of the Hershey's kisses all over the top of the baked mixture in rows and columns (understanding that after it cools, you will be cutting it into bars or squares with one kiss in the center of each bar). If you are going to cut smaller squares, it will take about 40 kisses. If you are going to make large squares, it will take about 20 kisses.

#2848 - Bisquick Peanut Butter Blossoms

(by Shirley McNevich)

1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
3/4 to 1 cup Jif peanut butter
1 egg
1 tsp. vanilla
2 cups Bisquick
small bowl of white sugar for rolling
1 bag chocolate Hershey's kisses (unwrapped as needed)

In a mixer add condensed milk, peanut butter, egg and vanilla--beat until smooth. Slowly add Bisquick--mix well. Refrigerate the dough for 1 hour or until well chilled. Remove dough from refrigerator--shape dough into 1" balls, roll each dough ball in white sugar and place them on greased cookie sheets. Bake at 350 degrees for 8-10 minutes or until lightly browned. Immediately after removing from oven, press an unwrapped Hershey's kiss into the center of each cookie. Cool completely.

#2698 - Chunky Blossom Cookies

(by Aunt Faye [Herman] Minier)

1 3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup Crisco shortening
1/2 cup Jif chunky peanut butter
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1 egg
3 TBSP milk
1 TBSP vanilla
1 bag Hersey kisses candy (unwrap only what you need)
a small bowl of powdered sugar for rolling

In a mixer add shortening, brown sugar and white sugar--beat. Add egg--beat. Add milk, vanilla, baking soda and salt--beat. Add peanut butter--beat. Slowly add flour--beat. Roll the dough into small walnut sized balls and roll them in the powdered sugar. Place the cookie balls on greased cookie sheets. Bake at 375 degrees for 8 minutes, remove from oven, press an unwrapped Hershey's kiss into the center of each cookie, return to oven and bake 3 minutes longer. Remove from oven and remove cookies from cookie sheets and place them on paper towels to cool.

#2520 - Chocolate Blossom Cookies

(by Shirley McNevich)

1 stick softened butter
3/4 cup white sugar + extra for rolling
3/4 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
2 eggs
1 TBSP milk
2 1/4 cups flour
1/3 cup Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup Nestle's semi-sweet chocolate bits
1 - 8oz. bag Hershey's kisses (unwrapped)

In a mixer add butter, white sugar and brown sugar--beat. Add vanilla and eggs--beat. Add milk, cocoa, baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chocolate bits--stir until mixed. Shape the dough into 1" balls. Place some white sugar in a bowl--roll each dough ball in the white sugar and place them on to greased cookie sheets. Bake at 350 degrees for 10-11 minutes. Cool for 1 minute, then press an unwrapped chocolate kiss in the middle of each cookie. Let cookies cool for 5 minutes before removing from cookie sheets.

#2400 - Macaroon Kiss Cookies

(by Shirley McNevich)

1/3 cup softened butter
1 - 3oz. Philadelphia cream cheese (softened)
3/4 cup white sugar
1 egg yolk
2 tsp. vanilla
2 tsp. orange juice
1 1/4 cups flour
2 tsp. baking powder
1/4 tsp. salt
5 cups Baker's angelflake coconut
48 Hershey's milk chocolate kisses (unwrapped)

In a mixer add butter, cream cheese and white sugar--beat. Add egg yolk--beat. Add vanilla, orange juice--beat. Add baking powder and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add 3 cups of the coconut--stir with a wooden spoon. Refrigerate the batter for 2 hours. Remove batter from refrigerator--shape the dough into 1" balls. Add the other 2 cups of coconut to a bowl. Roll each dough ball in the coconut and place on to greased cookie sheet. Bake at 350 degrees for 10-12 minutes or until lightly browned. As soon as you remove the cookies from the oven, place a chocolate kiss in the center of each cookie and press down lightly. Let cookies sit for 1 minute before removing from cookie sheets. Repeat with all cookie dough.

#2297 - Strawberry Kisses

(by Shirley McNevich)

36 Hershey kisses (unwrapped)
1 TBSP Crisco shortening (NO SUBSTITUTES)
about 30 fresh strawberries

Wash strawberries and pat them dry on paper towels. Do NOT remove the stems. Cover a cookie sheet with wax paper. In a microwave safe bowl add chocolate kisses and Crisco--microwave on high in :30 second increments until kisses are softened and you can stir the mixture until smooth. Hold each strawberry by the stem and dip into the melted chocolate. Place completed strawberries on wax paper. Cool completely. Keep refrigerated.