Fudgy Bonbons (using chocolate kisses and with white chocolate glaze)

FOR THE COOKIES:
12 ounces semi-sweet chocolate chips (2 cups)
1/4 cup (1/2 stick) butter or margarine
1 (14 ounce) can sweetened condensed milk (not evaporated)
2 cups all-purpose or unbleached flour
1/2 cup finely chopped nuts (optional)
1 teaspoon vanilla extract
60 milk chocolate candy kisses or white chocolate-striped candy kisses, unwrapped
FOR THE GLAZE:
2 ounces white baking bar or vanilla-flavored candy coating
1 teaspoon shortening or oil

TO MAKE THE COOKIES:
Preheat oven to 350 degrees F.

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, optional nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoon (use measuring spoon) of dough around each candy kiss, covering completely. Place 1 inch apart on ungreased cookie sheets.

Bake at 350 degrees F for 6 to 8 minutes. Cookies will be soft and appear shiny but will become firm as they cool. Do not overbake. Remove from cookie sheets and cool.

TO MAKE THE GLAZE:
Combine white baking bar and shortening in small saucepan. Over low heat, stir until mixture is melted and smooth. Drizzle over cookies.

Store in tightly covered container.

Makes 5 dozen cookies
Source: Mary Anne Tyndall; 1994 Pillsbury Bake-Off grand-prize-winning recipe