Yummy Peanut Blossoms

SWEET SATURDAY!

This morning I baked a batch of an old family favorite: Peanut Blossoms. Most of them are going to a Christmas party tonight as part of a cookie exchange, but we do have a few left to enjoy here.

The recipe:

• 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

Directions

1. Heat oven to 375°F. Remove wrappers from chocolates.
2. 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.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Remove from oven and immediately press a chocolate into center of each cookie; cookie will crack around edges.
5. Bake another 2 minutes. Remove from cookie sheet to wire rack. Cool completely.

Makes about 4 dozen cookies.

Find a clean printable version here.

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