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1-1/2 cups HERSHEY'S MINI KISSES Brand Milk Chocolates
2/3 cup light brown sugar
2/3 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
2-1/4 cups all-purpose flour
Use clean 1 quart (4 cups) glass jar with lid. Stir together flour, granulated sugar, baking soda and salt; pack down into bottom of jar. Layer with 1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates and then brown sugar.* Top with remaining 1/2 cup chocolates; close jar. Attach card with following instructions:
1. Heat oven to 375°F. Spoon contents of jar into large bowl; break up any lumps with spoon, stirring until mixture is crumbly.
2. Add 1 cup (2 sticks) softened butter, cut into pieces, and 1 teaspoon vanilla extract; stir with wooden spoon or work with hands until butter is mixed in and crumb size is uniform. Add 2 lightly beaten eggs; stir until smooth, very stiff dough forms. Drop by heaping teaspoons onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 36 cookies.
* To increase shelf life of mix, wrap brown sugar in plastic wrap and press into place.
Tip: For best results, use cookie mix within 4 weeks of assembly.
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