Double-chocolate Kiss Cookies

Ingredients

 * 36 	 	HERSHEY'S KISSES chocolates or HERSHEY'S HUGS chocolates
 * 1/2 	cup 	(1 stick) butter or margarine, softened
 * 1 	cup 	Sugar
 * 1 		Egg
 * 1 1/2 	tsp 	Vanilla extract
 * 1 1/2 	cups 	All-purpose flour
 * 1/3 	cup 	HERSHEY'S Cocoa
 * 1/2 	tsp 	Baking soda
 * 1/4 	tsp 	Salt
 * 1/4 	cup 	Milk
 * 1 	can 	(16 oz) vanilla ready-to-spread frosting

Directions
Heat oven to 375°F. Remove wrappers from HERSHEY'S KISSES chocolates. Beat butter, sugar, egg and vanilla in large bowl until well blended. Add flour, HERSHEY'S cocoa, baking soda and salt alternately with milk, beating until well blended.  Cover; refrigerate dough about 1 hour or until firm enough to handle.  Shape dough into 1-inch balls; place on ungreased cookie sheet. Bake 8 to 10 minutes or until set.  Cool 1 minute; remove from cookie sheet to wire rack.  Cool completely.  Spread frosting onto cookies, leaving 1/2-inch around outer edge unfrosted. Place HERSHEY'S KISSES chocolates in center of each cookie.
 * Makes about 3 dozen cookies.

VANILLA FROSTING
In small bowl, combine 1-1/2 cups powdered sugar, 2 tablespoons milk, 1 tablespoon shortening and 1/2 teaspoon vanilla extract; beat until of spreading consistency.