1/4 c. butter, softened
1/4 c. shortening
1/2 c. firmly packed brown sugar
1/2 c. granulated sugar
1/2 tsp. vanilla
1 egg
1/2 c. chunky peanut butter
1 1/3 c. flour
1 tsp. baking soda
1/4 tsp. salt
60 solid milk chocolate kisses

Cream together butter, shortening, sugars, and vanilla. Beat in egg. Mix in peanut butter. Stir in dry ingredients. On two sheets of Heavy Duty Reynolds Wrap, shape dough into two 8 inch logs. Drugstore wrap in foil. Label, date, and freeze. Preheat oven to 350 degrees. Unwrap and slice frozen logs into 1/4 inch slices. Bake on Reynolds Redi-Pan cookie pans 8 minutes. Gently press one solid milk chocolate kiss in the center of each. Bake an additional 2 to 4 minutes or until lightly browned. Remove with spatula to wire rack to cool. Makes 5 dozen cookies.

For gift giving: Center an 8 1/2 x 11 inch cardboard between two 12 1/2 x 15 inch sheets of Heavy Duty Reynolds Wrap. Double fold edges, forming 1 inch sides. Score and miter corners. Place cookies on foil tray, over-wrap with Reynolds Plastic Wrap and tie with ribbon.