Hug & Kiss Cookies

• 48 pieces Hershey's Kisses Chocolates
• 1/2 cups Shortening
• 3/4 cups Nutella
• 1/2 cups Light Brown Sugar, Packed
• 1 whole Egg
• 2 Tablespoons Milk
• 1 teaspoon Vanilla Extract
• 1-1/2 cup All-purpose Flour
• 1/4 cups Cocoa Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1/2 cups Granulated Sugar

1. 1. Heat the oven to 375 degrees Fahrenheit. Remove the foil wrapping from the Kisses chocolates.
2. 2. Beat the shortening and the Nutella in a large bowl until it is well blended. Add the brown sugar and beat until the mixture is fluffy. Add the egg, milk, and vanilla and beat well. In a separate bowl, stir together the flour, cocoa powder, baking soda, and salt. Gradually beat this mixture into the Nutella mixture.
3. 3. Refrigerate the dough for at least one hour. Shape the dough into 1-inch balls and then roll the balls in granulated sugar and place them on an ungreased cookie sheet.
4. 4. Bake the cookies for 8 to 10 minutes. Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie (the cookies will crack around the edges). Remove the cookies from the cookie sheet and place them on a wire rack to cool completely.

shortening, nutella, light brown sugar, egg, milk, vanilla, allpurpose, ubc, baking soda, salt, sugar

Taken from tastykitchen.com/recipes/desserts/hug-kiss-cookies/ (may not work)