A butter cookie recipe

HERSHEY KISS COOKIES

1 c. butter
1/2 c. sugar
1 tsp. vanilla
1 3/4 c. flour
1 c. chopped pecans

Mix and chill for several hours. 1 teaspoon dough and work a Hershey Kiss in the middle of dough. Work the dough so it is completely covering the Kiss. Place 1 inch apart on ungreased cookie sheet. Bake at 375 degrees for 10 to 12 minutes.

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KISS COOKIES

1/2 c. shortening
3/4 c. peanut butter
1/3 c. sugar
1/3 c. packed brown sugar
1 egg
2 tbsp. milk
1 tsp. vanilla
1 1/2 c. unsifted flour
1 tsp. soda
1/2 tsp. salt
Granulated sugar to roll cookies in
9 oz. pkg. Hershey Kisses

Cream shortening and peanut butter. Add egg, milk and vanilla. Beat well. Combine flour, soda and salt. Gradually add to creamed mixture. Blend thoroughly.
Shape dough into 1 inch balls and roll in sugar. Bake at 375 degrees for 10 minutes on ungreased cookie sheet. Remove from oven. Immediately place Kiss on top of each cookie. Press down so cookie cracks around edge. Remove from cookie sheet to cool. Makes 4 dozen.

CHOCOLATE THUMBPRINT COOKIES

1/2 c. butter
2/3 c. sugar
1 egg, separated
2 tbsp. milk
1 tsp. vanilla
1 c. all purpose flour
1/3 c. cocoa
1/4 tsp. salt
1 c. chopped nuts
Vanilla filling (recipe follows)
26 unwrapped Hershey kisses, pecan halves or candied cherry halves

In small mixing bowl cream butter, sugar, egg yolk, milk, and vanilla. Combine flour, cocoa, and salt; blend into creamed mixture. Chill dough at least 1 hour or until firm enough to handle. Heat oven to 350 degrees. Shape dough into 1 inch balls. Beat egg white slightly. Dip each ball into egg white; roll in nuts. Place on lightly greased cookie sheet. Press thumb gently in center of each cookie. Bake 10-12 minutes or until set. As soon as cookies are removed from oven, spoon about 1/4 teaspoon filling in thumbprint. Gently press cookie kiss, pecan or cherry in center of each cookie. Carefully remove from cookie sheet; cool on wire rack. Makes about 2 dozen.

VANILLA FILLING:

In small mixing bowl combine 1/2 cup confectioners sugar, 1 tablespoon butter, softened, 2 teaspoons milk and 1/4 teaspoon vanilla. Beat until smooth.

http://www.hersheygifts.com/HDG_KissOfTheMonth_6c.aspx

http://joycesfinecooking.com/Cookies_Brownies/hershey_kiss_cookies.htm

Hershey Kiss Cookies

2 2/3 cups flour

2 teaspoons baking soda

1 teaspoon salt

1 cup butter

2/3 cup creamy peanut butter

1 cup sugar

1 cup brown sugar, firmly packed

2 eggs

2 teaspoons vanilla extract

Additional sugar

5 dozen kisses, unwrapped

Preheat oven to 375 degrees F.

In a large bowl, mix flour, salt, and baking soda. Add butter and peanut butter and mix until smooth. Add sugars and beat until light and fluffy. Add eggs and vanilla and mix until smooth.

Make balls out of level tablespoons of dough - add flour if needed. Roll in sugar.

Bake 2 inches apart on ungreased cookie sheet for 8 minutes.

Remove from oven and add 1 kiss to the center of each cookie. Return to the oven and bake for 2 more minutes.

Cool and enjoy.

KISSMAS Almond Cookies

Ingredients

1 bag (8 oz.) HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S KISSES Brand Milk Chocolates with Almonds

1/2 cup (1 stick) butter or margarine

1/2 cup shortening

1/2 cup packed light brown sugar

1/4 cup granulated sugar

1 egg

1 teaspoon almond extract

2-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped maraschino cherries, well drained

1 egg white

1 tablespoon water

2 cups finely chopped walnuts or almonds

Directions

1. Heat oven to 375degreesF. Grease cookie sheet. Remove wrappers from chocolate pieces.

2. Beat butter, shortening, brown sugar and granulated sugar in large bowl until fluffy. Add egg and almond extract; beat until blended. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Stir in cherries.

3. Roll dough into 1-inch balls. Combine egg white and water; beat with fork until foamy. Roll balls in egg white, then in walnuts or almonds. Place on prepared cookie sheet.

4. Bake 10 to 12 minutes or until lightly browned. Remove from oven and immediately place chocolate piece on top of each cookie, pressing down gently so that cookie cracks around the edge. Cool 1 minute; remove from cookie sheet to wire rack. Allow cookies to cool until chocolate piece is set, about 3 hours. About 4 dozen cookies.

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Thumbprint Cookies

2 cups flour

1/2 tsp. baking powder

1 cup butter

1/2 cup granulated sugar

2 tblsp. water

1 tsp. vanilla

1 egg, separated

1 1/4 cups finely chopped pecans

Raspberry jam (or your favorite other jam or jelly.)

or Hershey's kiss

Sift flour and baking powder twice. (or just stir the carp out of it.)

Preheat oven to 350* F

Cream butter and sugar until light and fluffy.

Add water, vanilla, and egg yolk to butter mixture.

Add flour and mix well.

Form dough into 1" balls, roll in slightly beaten egg white, then in nuts.

Bake on lightly greased baking sheet for 5 minutes.

Remove from oven, press thumb in center of each ball. Bake 8 - 10 minutes longer, until bottoms are lightly browned.

Remove from oven, cool for 5 or 10 minutes, and fill with jam/jelly of choice.

I have no storage recommendations, since these are usually gone within 12 hours of production ;)