Start by making the shortbread cookies by following this recipe.

Roll out the dough into a 0.5 cm – ¼ inch thick sheet. Cut into 2 cm – ¾ inch rounds.

Place the cookies on a tray lined with baking paper and place in the fridge for 15 minutes (this will help the cookies to retain their shape when baked).

Bake in a preheated oven at 170°C – 340°F on the middle rack for 13 to 15 minutes. The cookies should remain pale. Transfer them to a wire rack to cool completely.

When the cookies are cold, attach one Hershey’s Kiss to each of the cookies, using the melted chocolate as “glue”. Put them in the fridge for 10 minutes to dry.

Using the melted chocolate as “glue” once again, attach a chocolate chip to the base of each cookie. Put them back in the fridge for 10 minutes to dry and serve when ready.