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1
I HIGHLY suggest that you put the bag of Hershey Kisses in the freezer a few days before starting these cookies. The key to having them hold their shape when placing them on the warm cookie is to have them frozen SOLID.
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2
In a small bowl, combine flour, baking soda and salt; set aside.
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3
In large bowl, beat together shortening, butter, granulated sugar and brown sugar. Beat in the egg and vanilla extract.
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Dissolve instant coffee in the warm water; stir into the butter mixture, then stir in the flour mixture until a soft dough forms. If the dough is too soft to handle, cover and refrigerate for 1-2 hours.
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Preheat the oven to 375 degrees.
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With wet hands, roll the dough into 3/4 to 1-inch balls (I lightly flour my hands if the dough is a little sticky). Place on nonstick baking sheets or baking sheets lightly sprayed with nonstick cooking spray.
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Bake at 375 degrees for 10 minutes (see note below).
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Remove from the oven and immediately press the frozen Hershey Kiss into top of each cookie. Let cookies cool on the cookie sheets for a few minutes before carefully removing to wire racks to cool completely. Makes about 4 dozen.
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Note: while the cookies are baking, I unwrap the amount of Hershey Kisses I need and place them on a plate, then back into the freezer they go until the cookies come out of the oven. The cookies may be chilled so that the chocolate will set up quicker for storage.
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10
Based on a recipe from Family Circle.
