Harry Potter™ Sorting Hat Cookies

Heat oven to 350° F.  Remove wrappers from 30 HERSHEY'S KISSES Brand Milk Chocolates; set aside.

Beat 6 tbsps butter, 2/3 cup sugar, 1/4 cup REESE’S Creamy Peanut Butter, 2 tsps water and 1/2 tsp vanilla in medium bowl unitl well blended.  Beat in 2 tbsps egg (beaten).  Stir together 3/4 cup flour, 1/4 cup HERSHEY'S SPECIAL DARK Cocoa, 1/4 tsp salt and 1/8 tsp baking soda.  Gradually add to butter mixture, beating until well blended.

Divide dough into 30 equal balls (about 1 inch each). Roll in sugar (if desired). Place on ungreased cookie sheets and flatten to make 1- 1/2 inch circles. 

Bake 8 to 10 minutes or until cookie edges are set.  Top each cookie with 1 HERSHEY'S KISSES Brand Milk Chocolates piece;  gently loosen cookie from sheet but leave on cookie sheet.

Allow heat from cookie sheet and cookie to soften chocolate.  (Chocolate will soften from bottom toward tip and becomes shiny--about 10 minutes)  Use toothpick or end of small paring knife to draw facial features on chocolate.  Cool completely. Allow chocolate to firm before finishing cookies.

Divide 3/4 cup white frosting (Ready-to-spread or Homemade) into four small bowls.  Tint frosting so that you have red, yellow, blue and green frostings.  Place in piping bags or heavy-duty food storage (freezer) bags with #47 tip. Pipe frosting band around base of each chocolate piece.  Garnish as desired.  Makes 30 cookies.