Peanut Butter Blossoms

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
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup additional granulated sugar for rolling

Directions

1. Heat oven to 375°F.
2. Remove wrappers from chocolates.
3. Beat shortening and peanut butter in large bowl until well blended
4. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy
5. Add egg, milk and vanilla; beat well.
6. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
7. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
8. Bake 8 to 10 minutes or until lightly browned
9. Immediately press a chocolate into center of each cookie; cookie will crack around edges.
10. Remove from cookie sheet to wire rack.
11. Cool completely.
12. Makes 48 cookies.