Peanut Butter Blossoms
1 cup shortening
1 cup peanut butter
1 cup packed brown sugar
1 cup white sugar
1/4 cup milk
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup white sugar for decoration
2 (9 ounce) bags milk chocolate candy kisses, unwrapped
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets.
Bake for 10 to12 minutes in the preheated oven. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.
Pairs Well With
Christmas Baking Day
It’s the time of the season, Christmas Baking Day! The cookie dough, cake mixes and other sweet treats are in the fridge for tomorrows festivities. This is the beginning of baking day and so much more fun involved. From the fun colored decorating tool to the rolling of the dough, it’s the jolliest time of the year. This is
how I felt last Saturday when I actually got to bake.
My sister and I took the sweet mixes out of the fridge. We choose that we would like to make peanut butter blossoms first! Carefully, we rolled the tasty dough into balls. I’d have to say that there were at least 50 cookie balls. My mom took the job of presetting the oven and getting it ready. About 10min later, the first batch was done, again, my mom took them out of the oven and my sis and I took the job of pressing the Hershey kiss in to the cookies, which made them even more moist and gooey!
Our next attempt was to make sugar cookies. I get flashbacks of the last time I made them, the crystal coating on top. Back to today, my sister poured out the box of cookie cutters to find out which shapes we would make. Christmas trees, Santa’s, and reindeers were the picks. I settled the dough from the fridge
to the counter and went on with rolling dough with the rolling pin. Soon enough there were tons of uncooked cookies getting ready to be baked. About 7min later, I took the cookies out and popped a warm one into my mouth.
It’s decorating time!!!!! I stirred up the glaze and pulled open the frosting cans, shacked the sprinkles, and filled the pastry bag. The first cookie I frosted was a Christmas tree; I frosted green frosting with a knife and then squirted out red ornaments with the pastry bag, making unique designs. Some other things
that we made were chocolate covered pretzels, so I dipped the warm chocolate on the pretzel stick into Christmas colored sprinkles. I repeated this step many times and soon enough, we were done!
Christmas baking day has come to a close, but I had so much fun, this is why I have decided to choose peanut butter blossoms as my recipe for the cookbook. To everyone who try’s my recipe, I hope you enjoy and perhaps bake it next holiday seasons!
Submitted by: "Lizzie M"