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Dear Listmembers, Here are two more holiday recipes.  I have not tried
them, so you're on your own, but they sound great.
Peanut Butter Kisses
1 jar, 18 ounces creamy peanut butter
1 1/4 cups sugar
2 large eggs
48 milk chocolate kisses*
Heat oven to 350.  With wooden spoon stir peanut butter, sugar and eggs in
a medium bowl until blended  Dough will be slightly sticky.  With floured
hands, roll level measuring tablespoonfuls into 1 1/4 inch balls.  Place 1
1/2 inches apart on ungreased cookie sheets.  Bake 12 to 14 minutes until
cookies look dry with tops crackled.  Remove from oven and immediately
press a chocolate kiss in center of each.  Cool on sheet 1 to 2 minutes
then remove to racks.* I called Hershey's yesterday and the rep. said that
there was nothing in the candy that should not be GF and that they do not
dust their lines with wheat flour.

Chocolate Truffles
1/3 cup butter
1/2 cup cocoa
2 1/2 cups confectioner's sugar
1/2 cup whipping cream
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract, optional
about 3 1/2 dozen blanched whole almonds, toasted
confectioner's sugar or coating, recipe at end
Melt butter.  Stir in cocoa.  Cool.  In large bowl, combine cocoa mixture
with conf. sugar.  Gradually add cream, vanilla and almond extract, if
desired.  Chill until firm.  Shape small amount of mixture around almond.
Form into 1 inch balls.  Roll in conf. sugar or coating until covered.
Cover and chill until firm or freeze up to 4 weeks.  Reroll before serving,
if desired.  Coating- Combine 2 Tablespoons conf. sugar and 2 tablespoons
cocoa.   Karen from Central NY, USA