Makes about 40 cookie dough balls about 1 Tablespoon size.

Additional ingredients for baking day:

chocolate kisses, unwrapped

How to freeze:

1. Chill dough in fridge for at least 1 hour and up to 3-4 days.

2. Remove from fridge and let sit at room temperature for 10 minutes.

3. Roll dough in balls, about 1 Tablespoon each, and place on cookie sheet next to each other.

4. Do not roll in sugar at this stage. Cover cookie sheet and return to fridge (or freezer) to chill until firm, at least an hour.

5. Remove cookie sheet from fridge and place dough balls into the labeled gallon bag; zip shut removing as much air as possible and place in freezer for up to 3 months.

How to bake:

1. Let sit at room temperature for 30 minutes to thaw.

2. Then roll the dough balls in granulated sugar.

3. Place the sugared dough balls three inches apart on cookie sheet lined with parchment paper or silicon baking mat.

4. Bake at 350 for about 9 minutes and remove from oven. *Reduce time by one minute if baking from fresh.

5. Working quickly between cookies, slowly and gently push one chocolate kiss into the center of each cookie; the cookie edges will split.

6. Return the cookie sheet to the oven for 2 more minutes until edges are just set and turning golden brown. Returning the cookies to the oven allows the chocolate to soften, but do not overcook in this second oven stage or the chocolate kisses may melt too much or even burn at the point.

7. Remove from oven and allow cookies to sit on cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Keep cookies covered to retain freshness up to 1 week.