1-8 oz package cream cheese, softened 3/4 cup butter, softened 1 cup powdered sugar 2 1/4 cup flour 1/2 tsp baking soda
Beat cream cheese, butter and sugar in large mixing bowl at medium speed with electric mixer until well blended. Add flour and soda; mix well. Chill dough for 30 minutes.
Preheat oven to 325 degrees. Shape dough into 1 inch balls. Place on ungreased cookie sheet. Indent centers. Bake 14-16 minutes until light golden brown.
Immediatetly place milk chocolate candy kiss in center of each cookie. Let stand 1-2 minutes or until chocoalte is slightly softened. Cool on wire rack.
Variation: After indenting dough on cookie sheet fill indented centers with 1 teaspoon of preserves. I use raspberry and everyone loves them.
