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.