Instructions

1. Preheat oven to 350º Fahrenheit.
2. Grease a baking sheet and set aside.
3. Unwrap chocolate kisses and set aside.
4. In a medium bowl, whisk together the flour, salt, and baking powder.
5. In large bowl mixing bowl, combine the butter, shortening, and peanut butter and beat until smooth.
6. Add the brown sugar and mix until smooth.
7. Scrape down sides and bottom of the bowl. Blend again.
8. Add the egg and vanilla and blend until uniform.
9. Slowly add the flour mixture and blend on low until incorporated. Scrape down the sides of the bowl and blend another 30 seconds.
10. Shape dough into small 1-inch balls.
11. Roll balls in granulated sugar and place on the prepared cookie sheet at least 1-inch apart.
12. Bake 9 to 11 minutes or until light golden brown on the bottom.
13. Remove cookies from the oven.
14. Immediately top each cookie with a milk chocolate candy kiss, pressing down firmly so the cookie lightly cracks around the edge.
15. Allow the cookies to sit on the pan for 5 minutes then transfer them to a wire rack to cool completely.
16. In a small dish, melt white bark in 30-second intervals until smooth.
17. Transfer melted bark into a plastic sandwich bag. Be careful because it may be hot.
18. Cut a very small corner of the bag off.
19. Pipe the melted bark around each chocolate kiss to make the strands of lights.
20. Sprinkle small sprinkles onto the strands.
21. Using a very small amount of melted bark, stick a star on the top of each chocolate kiss.
22. Wait until the chocolate kisses and white bark have hardened before storing in an airtight container.