1 (12 oz.) pkg. semi-sweet chocolate chips
1/4 c. butter
1 (14 oz.) can sweetened condensed milk (not evaporated)
2 c. all-purpose or unbleached flour
1/2 c. finely chopped nuts (if desired)
1 tsp. vanilla
60 milk chocolate candy kisses (Hugs, almond) or white and chocolate striped candy kisses, unwrapped
2 oz. white baking bar or vanilla-flavored candy coating
1 tsp. shortening or oil

Heat oven to 350°F. In medium saucepan, combine chocolate chips and butter. Cook and stir over very low heat until chips are melted and smooth. Add sweetened condensed milk; mix well.

Lightly spoon flour into measuring cup and level off. In medium bowl, combine flour, nuts, chocolate mixture and vanilla; mix well.

Shape 1 tablespoonful (use measuring spoon) of dough around each candy kiss, covering completely. Place 1-inch apart on ungreased cookie sheets.

Bake at 350°F for 6 to 8 minutes. Cookies will be soft and appear shiny but become firm as they cool. Do not overbake. Remove from cookie sheets and cool.

In small saucepan, combine white baking bar and shortening; cook and stir over low heat until melted and smooth. Drizzle over cookies. Store in tightly covered container.

Makes 5 dozen cookies.