Candy Cane Kiss Cookies by Sheila Mitchell (cookie swap)

Recipe by Our Best Bites

1/2 c. butter-flavored shortening
1/2 c. real butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 t. vanilla
Optional: 1 t. peppermint extract
1 t. baking powder
1 t. baking soda
1/2 t. salt
2 1/2 c. flour, lightly spooned into a measuring cup and leveled with a knife
1/4 c. + 2 T. unsweetened cocoa powder
1 12 ounce bag dark chocolate chip
48 Hershey's Candy Cane Kisses, unwrapped (one 10 ounce bag)

Preheat oven to 350 degrees.

Cream together first 4 ingredients for 1-2 minutes on medium-high speed or until light and fluffy.  Add the eggs and vanilla.  Meanwhile, combine the baking powder, baking soda, salt, flour and cocoa
powder.  Add to the butter/sugar mixture and mix until combined.  Mix in the chocolate chips.

To prevent cookies from flattening out, refrigerate dough for 30-60 minutes.  Drop the dough by the tablespoonful onto an ungreased baking sheet.  Bake until just set, but centers are still soft, about 8 minutes.  Remove from oven and allow to cool for 1-2 minutes.  Use a metal spatula to transfer cookies to cooling rack.  Top each cookie with an unwrapped kiss.  Allow to cool completely, long enough for the kiss to harden.  If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the kiss.
Yield: 4 dozen