Espresso Chocolate Chip Kisses

Prep Time: 20 mins
Cook Time: 8 mins Yield: 32 cookies

Ingredients:

32 Hershey's Kisses Chocolate Pieces
2/3 cup Crisco® Butter Shortening
OR 2/3 stick Crisco® Butter Shortening Sticks
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1-1/2 cups Pillsbury BEST® All Purpose Flour
1 teaspoon French toast ground espresso coffee
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts
1/3 cup semi-sweet chocolate chips
1/3 cup milk chocolate chips

Preparation Directions:

1. Heat oven to 375ºF. Remove wrappers from chocolate pieces.

2. Combine Butter Flavor Crisco, granulated sugar, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended.

3. Combine flour, ground coffee, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended.Stir in nuts, semi-sweet chocolate chips and milk chocolate chips with spoon. Drop by slightly rounded teaspoonfuls 2 inches apart onto ungreased baking sheet.

4. Bake at 375ºF for 8 to 10 minutes or until light brown and just set. Place 1 chocolate piece in center of each cookie. Cool 1 to 2 minutes on baking sheet; cool completely on rack.