Preparation / Directions:
1. Heat oven to 350 F. In medium saucepan, combine chocolate chips and margarine; cook and stir over very low heat until chips are melted and smooth. (Mixture wil be stiff.) Add sweetened condensed milk; mix well.
2. In large bowl, combine flour, nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoon dough (use measuring spoon) around each candy kiss, covering completely. Place 1 inch apart on ungreased cookie sheets.
3. Bake at 350 F for 6 to 8 minutes. DO NOT OVERBAKE. Cookies will be soft and appear shiny but will become firm as they cool. Remove from cookie sheets. Cool 15 minutes or until completely cooled.
4. In small saucepan, combine baking bar and shortening; cook and stir over low heat until melted and smooth. Drizzle over cooled cookies. Let stand until set.
Store in tightly covered container.
Prep Time: 1 hour 10 minutes
High Altitude (above 3,500 feet): Increase flour to 2 1/4 cups. Bake as directed.
Notes: The next two recipes are for chocolate cookies with chocolate candy kisses either inside or on top. The recipes come from the new cookbook Pillsbury Best Cookies Cookbook (1997).