<<Disclaimer: Verify this information before applying it to your situation.>> 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