Makes 24
1/3 cup margarine or butter
2/3 cup sifted powdered sugar
2·squares (2 ounces) semisweet chocolate melted and cooled
1 teaspoon vanilla
1 ¼ cups all-purpose flour
2·tablespoons milk
24 pastel cream mint kisses or milk chocolate kisses
Fluffy Frosting

1. In a mixing bowl beat margarine or butter with an electric mixer on medium to high speed about 30 seconds or till softened.  Gradually beat in the powdered sugar.  Beat in melted chocolate and vanilla.  Beat or stir in the flour and milk.
2. Shape a well-rounded teaspoon of dough around each kiss.  Place cookies pointed side up onto greased cookie sheets.
3. Bake in a 350° oven for 10 to 12 minutes or till bottoms are lightly browned.  Remove cookies and cool on wire racks.
4. Frost peaks of cookies with Fluffy Frosting. 

Fluffy Frosting: In a small mixing bowl beat 2 tablespoons shortening and 1/2 teaspoon vanilla for 30 seconds.  Gradually add 1/2 cup sifted powdered sugar, mixing well.  Add 1 tablespoon milk.  Beat in enough additional sifted  powdered sugar (about 3/4 cup) to make a frosting of fluffy consistency.
 

 Makes about 32.
1/3 cup shortening
1/3 cup margarine or butter
2·cups all-purpose flour
¾ cup sugar
1 egg
1 tablespoon milk
1 ½ teaspoons baking powder
1 teaspoon vanilla
¼ teaspoon salt
1 3-ounce package cream cheese, softened
¼ cup sugar
¼ teaspoon almond extract
½ cup chopped maraschino cherries
¼ cup finely chopped toasted almonds

1. In a mixing bowl beat the shortening and margarine or butter with an electric mixer on medium to high speed about 30 seconds or till softened.  Add about half of the flour to the shortening mixture. Then add the 3/4 cup sugar ,egg, milk baking powder, vanilla, and  salt.  Beat till thoroughly combined, scraping sides of bowl occasionally. -Then beat or stir in the remaining flour.  Divide dough in half.  Cover and chill about 3 hours or till dough is easy to handle.
2. Meanwhile, in a small mixing bowl stir together the softened cream cheese, ¼ cup sugar, and almond extract.  Stir in the chopped cherries.
3.  On a lightly floured surface, roll each half of the dough into a 10-inch square.  With a pastry wheel or sharp knife, cut each square into sixteen 2 ½ inch squares.  Place ½ inch apart onto ungreased cookie sheets.  Use a knife to cut 1 -inch slits from each comer to center.  Drop a level teaspoon of the cream cheese mixture in each center.  Fold every other tip to center to form a pinwheel.  Sprinkle chopped nuts in center and press firmly to seal. 
4.  Bake in a 350° oven for 8 to 10 minutes or until edges are firm and cookies are slightly puffed.  Cool on cookie sheets for 1 minute.  Remove cookies and cool on wire racks.