I used margarine for the butter and for the shortening in the icing. The cookie part came out very good but kind of greasy, but that might have been due to the margarine? Anyway, the greasiness of the dough was good in that the cookies didn't stick to the pan, and I just transferred them to paper towels to absorb some of the excess oil while cooling. In the end they were slightly greasy but not enough to bother anyone - in fact I got several compliments on them! Also, we don't have Herseys kisses here, so I had to use a different type of chocolate that is slightly bigger. I was still able to make 30 out of the dough and mine came out big enough for cupcake liners - I used greaseproof ones. They still only needed 8 minutes in the oven. Lastly, my icing came out too thick to drip over the tops, so I needed a piping bag. I had to stop baking halfway through - with one batch out of the oven and the other half still dough in the pan. I put the dough in the fridge and when I returned it had turned solid, but by heating it slowly on the stovetop I was able to get it back to the right consistency and finish.
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I used margarine for the butter and for the shortening in the icing. The cookie part came out...