3 Chocolatey Hershey Kiss Recipes

Peanut Butter Blossoms
from: Hershey Kisses

Ingredients:
• 48 Hershey’s Kisses Brand Milk Chocolates
• 1/2 cup shortening
• 3/4 cup Reese’s® Creamy Peanut Butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• One egg
• Two tablespoons of milk
• One teaspoon of vanilla extract
• 1-1/2 cups of flour
• One teaspoon of baking soda
• 1/2 teaspoon salt

Instructions:
1. Heat oven to 375° F and remove the wrappers from the Hershey’s Kisses Milk Chocolates
2. Beat shortening and Reese’s Creamy Peanut Butter in a large bowl until well blended
3. Add granulated sugar and packed light brown sugar; beat until fluffy
4. Add the egg, milk and vanilla extract; beat well
5. Stir together the flour, baking soda and salt, and gradually beat into peanut butter mixture
6. Shape dough into one-inch balls, roll in granulated sugar and place on ungreased cookie sheet
7. Bake eight-to-10 minutes or until lightly browned
8. Immediately press a Hershey’s Kisses Milk Chocolate into the center of each cookie (cookie will crack
around edges)
9. Cool completely

Recipe: Makes about four dozen cookies

Secret Almond KISSES Cookies

Ingredients:

• 36 HERSHEY'S KISSES Brand Milk Chocolates with Almonds
• 1 cup (2 sticks) butter or margarine, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1-1/4 cups finely chopped slivered almonds
• 1/2 teaspoon almond extract (optional)
• Powdered sugar

Instructions:

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat butter, granulated sugar and vanilla in large bowl until fluffy. Add flour, almonds and almond extract, if desired; beat on low speed of mixer until well blended.

3. Using about 1 tablespoon dough for each cookie, shape dough around each chocolate piece; roll in hand to make ball. (Be sure to cover each chocolate piece completely.) Place on ungreased cookie sheet.

4. Bake 10 to 12 minutes or until cookies are set but not browned. Cool slightly; remove from cookie sheet to wire rack. While still slightly warm, roll in powdered sugar. Cool completely. Store in tightly covered container. Roll again in powdered sugar just before serving. About 3 dozen cookies.

HERSHEY'S HUGS & KISSES Crescents

• 1 package (8 oz.) refrigerated quick crescent dinner rolls
• 24 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S HUGS Brand Chocolates
• Powdered sugar

Instructions:

1. Heat oven to 375 F. Separate dough into 8 triangles. Remove wrappers from chocolates.

2. Place 2 chocolates at wide end of each triangle; place an additional chocolate on top of other two pieces. Starting at wide end, roll to opposite point; pinch edges to seal. Place rolls, pointed side down, on ungreased cookie sheet. Curve into crescent shape.

3. Bake 10 minutes or until lightly browned. Cool slightly; sift with powdered sugar. Serve warm. 8 crescents.

Note: Leftover crescents can be reheated in microwave for a few seconds.