1   bag  HERSHEY'S KISSES Milk Chocolates [9oz]
 1/2  cup  Shortening
 3/4  cup  REESE'S Creamy -or- Crunchy Peanut Butter
 1/3  cup  Granulated Sugar
 1/3  cup  Light Brown Sugar  [packed]
 1        Egg
 2   tbl  Milk
 1   tsp  Vanilla extract
 11/2 cup  All Purpose Flour
 1   tsp  Baking Soda
 1/2  tsp  Salt
          Granulated Sugar

Heat oven to 375 deg.  Remove wrappers from chocolate pieces.

In a large mixer bowl, beat shortening and peanut butter until well blended.

Add 1/3 cup granulated sugar and brown sugar.  Beat until light and fluffy.

Add egg, milk, and vanilla.  Beat well.

Stir tigether flour, baking soda and salt.  Gradually add this to peanut butter mixture.

Shape dough into 1-inch balls.  Roll in granulated sugar, place on ungreased cookie sheet.

Bake 10 - 12 minutes or until lightly browned.  Immediately place a chocolate piece on top of each cookie, pressing down so cookie cracks around edges.

Remove from cookie sheet to wire rack.  Cool completely.  Yields about 4 dozen cookies.

                                                            HERSHEY'S  Chocolate Lover's COOBOOK