| 48 HERSHEY'S KISSES | 1 stick butter | 1 C. sugar |
| 1 egg | 1 1/2 tsp. vanilla | 2 C. flour |
| 1/4 tsp. baking soda | 1/4 tsp. salt | 2 Tbs. milk |
| red and green sugar crystals |
Heat oven to 350°F. Remove wrappers from candies. Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. If you use your #100 cookie portioner, this will yield about 4 dozen cookies.
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