Monday, December 28, 2009

Peanut Butter Blossoms

As I have said before, I seem to only make some foods around certain holidays. Peanut Butter Blossoms are another one that I only make around Christmas. I don't know why. There isn't anything Christmas-y about them and they are super easy. If I see these on cookie trays, I gravitate to them. I am a fan of the peanut butter and chocolate combination.

 My two helpers had a ball making these with me. They helped count out the kisses and unwrap them. They may have eaten a couple in the process too! They also liked rolling the peanut butter balls in sugar before baking. My favorite time to eat these is after the cookie itself has cooled and the Hershey Kiss is set yet still melty on the inside.

Peanut Butter Blossoms

48 Hershey's Kisses 

1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
Heat oven to 375°F. Remove wrappers from chocolates.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

About 4 dozen cookies.

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