Recipe of the Month--Alyssa’s Fudgy Bonbons

1 package (12-ounce or 2 cups) semisweet

chocolate chips

1/4-cup butter or margarine

1 (14-ounce) can sweetened condensed milk (not evaporated)

2 cups all-purpose flour

1/2 cup finely chopped nuts, if desired

1-teaspoon vanilla

60 milk chocolate candy kisses, unwrapped

2-ounces white baking bar or vanilla chips

1 teaspoon shortening or cooking oil

Preheat oven to 350. 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; level off. In medium bowl, combine flour, nuts, chocolate mixture and vanilla; mix well. Shape one tablespoon (use measuring spoon) of dough around each candy kiss, covering completely. Place one inch apart on ungreased cookie sheet. Bake for 6 minutes. Cookies will be soft and appear shiny but become firm as they cool. Do not over bake. Remove from cookie sheets; 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. Options: caramel filled kisses and mint flavored kisses may also be used. May top with mint chips instead of white chocolate. May melt white chocolate in a Ziploc bag, cut off one corner to drizzle the chocolate over the cookies.