Cinnamon-Chocolate kisses

Ingredients

• 1/2 cup butter (no substitutes)
• 1/2 cup sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla
• 1-1/3 cups all-purpose flour
• 1/4 cup finely chopped walnuts
• 2 egg whites
• 1/2 teaspoon vanilla
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon cream of tartar
• 1/2 cup sugar
• 40 milk chocolate kisses

Directions

1. For cookie base, beat butter in a medium mixing bowl with an electric mixer on medium speed for 30 seconds. Add 1/2 cup sugar and beat until combined, scraping sides of bowl occasionally. Beat in milk and 1/2 teaspoon vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the nuts with a wooden spoon. Shape dough into 10-inch-long roll about 1-1/2 inches in diameter. Wrap in plastic wrap and chill for 4 to 48 hours or until firm enough to slice.

2. For meringue, beat egg whites, 1/2 teaspoon vanilla, the cinnamon, and cream of tartar in a medium mixing bowl with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating on high speed about 7 minutes or until very stiff peaks form (tips stand straight) and sugar is almost dissolved. Spoon the meringue mixture into a decorating bag fitted with a medium star tip.

3. Cut cookie dough into 1/4-inch-thick slices. Place 1 inch apart on an ungreased cookie sheet. Place a chocolate kiss in the center of each slice. Pipe meringue around each kiss, starting at the base and working toward the top until candy piece is completely covered.

4. Bake in a 325 degree F oven about 15 minutes or until meringue is lightly browned. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool. Store in an airtight container in a cool, dry place for 1 or 2 days. Makes 40.