Lilly B’s Peanut Butter Blossoms, modified from Hershey Kisses Recipe cookbook
(48) 48 Hershey’s Kisses
(177 mL) 3/4 Cup of Reese Creamy Peanut Butter
(118 mL) 1/2 Cup of shortening
(79 mL) 1/3 Cup of granulated sugar
(79 mL) 1/3 Cup of packed light brown sugar
(1) 1 Egg
(30 mL) 2 Tablespoons of milk
(5 mL) 1 Teaspoon vanilla extract
(343 mL) 1 1/2 Cups of all purpose flour
(5 mL) 1 Teaspoon baking soda
(118 mL)1/2 Teaspoon of salt
Heat oven to 375 degrees fahrenheit
Remove wrappers from chocolates
Beat peanut butter and shortening with electric mixer on medium speed 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 additional 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 to wire racks and cool completely.
Pairs Well With
This recipe is a family favorite and my family makes them every Christmas. CHEMISTRY INFORMATION: The ingredients that are pure substances are baking soda (NaHCO3), salt (NaCl), sugar (C12H22O11). The ingredients that are homogeneous mixtures are brown sugar, all-purpose flour, peanut butter, milk, vanilla extract, hershey kisses, shortening. The heterogeneous mixtures are, the egg, the batter before it is mixed, and the cookies when they are done. The physical changes are when you roll the dough into balls, and when you pour the milk from the carton to the tablespoon. The chemical reactions are indicated when the cookies come out of the oven and are larger than when they were going in, and the bottoms of the cookies changing color.
Submitted by: "Lilly Borbas"