Saturday, December 10, 2011


A friend asked me for a cookie recipe today and I wanted to give her my oatmeal raisin chocolate chips w/walnuts cookie recipe but she thought that sounded too healthy.  (That's a good one!)  So my next favorite recipe for cookies is the tried and true Peanut Butter Blossoms.  You know the ones....little peanut butter nougats topped with a big Hershey's Kiss.  They are delicious and so easy.  The recipe is no secret, it is right on the bag of Kisses, with a few modifications.

48 Hershey's Kisses Brand Milk Chocolates, unwrapped
1/2 cup shortening (Crisco)
3/4 cup of Peanut Butter (cannot be reduced fat)
1/2 cup brown sugar, packed
1/2 cup white sugar
1 egg
2 Tbl milk
1 tsp vanilla extract
1  1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt

1/4 cup granulated white sugar

Preheat the oven to 350 degrees F.
In a large mixing bowl beat with an electric mixer the shortening, peanut butter, 1/2 cup white and 1/2 cup  brown sugar until creamy; beat in the egg, milk and vanilla.  Whisk together the flour, baking soda and salt; gradually beat this into the peanut butter mixture.  Place the 1/4 cup of granulated sugar in a small bowl.  Roll the dough into 1 inch balls, then roll in the sugar to coat.  Place the balls about 2 inches apart on a greased baking sheet.
Bake in a 350 degree oven for about 10 minutes; make sure all the kisses have been removed from their wrappers.  Remove the cookies from the oven and quickly top each with a kiss, pressing down until the cookie cracks around the edges.  Return the cookies to the oven and bake for 3 to 5 minutes more; remove from the oven and allow to cool for a few minutes.  Transfer to racks and let cool completely.  Store air tight.


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