Peanut Butter Blossoms

For the last round of Operation Baking Gals, I was home in Ohio for a few days and wanted to get my little brother involved. We knew we were going to make a batch of Cakies, and my mom had a bag of Hershey's Kisses she suggested we use. Alas, we decided to make Peanut Butter Blossoms (aka another recipe that Meghan will never touch because of her deep hatred for peanut butter).

The Peanut Butter Blossoms were always a staple of my family's Christmas cookie making. This particular round of Operation Baking Gals was a few weeks before Christmas, but it still brought back memories of baking for the holidays.

Doug helped mix the dough and unwrapped all of the Kisses. While he unwrapped the Kisses, I rolled the dough in to balls and rolled them in sugar. By the time he was done, the first batch was out of the oven and we hurried to put the Kisses in the still-warm cookies.


Ingredients:

1/2 cup shortening

3/4 cup 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 cup flour

1/2 teaspoon salt

1 teaspoon baking soda

granulated sugar

Hershey's Kisses

Directions:

Heat oven to 375 degrees. 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 in to peanut butter mixture.

Shape dough in to 1 inch balls. Roll in granulated sugar and place on ungreased cooie sheet. Bake 8-10 minutes or until lightly browned.

Immediately press a kiss in to center of each cookie. Place on wire rack to cool.

(The recipe I followed said the recipe made 48 cookies. We got about 34, so apparently I need to make my balls of dough smaller next time!)

Source: Little Leopards Purrfect Delights Cookbook