Monday, December 15, 2014

Peanut Butter Blossoms

A classic, dependable cookie!

Peanut butter and chocolate...a match made in cookie heaven!  Soft, chewy peanut butter cookies rolled in sugar and topped with a Hershey kiss. These cookies should be a little crisp on the outside and soft and chewy within.  Rumor has it that this classic cookie started as a mistake by a lady in 1957.  She ran out of chocolate chips and substituted with a Hershey Kiss on the top instead.

This is another recipe I've had since the dark ages, but if I don't make them for Christmas, my Kira will be very unhappy!  LOL!   The first time I ever made these, she was just a little girl, and they were called "Witches Hats", so of course, I made them for Halloween.

Down through the years, someone decided they would be a great cookie to add to the Christmas cookie list and renamed them "Peanut Butter Blossoms"!   Now, I've had no problem with that, in fact, I like that name better.  But not Kira, she doesn't like change of any sort.   In fact, when she was a little girl, our neighbors painted their house and she cried for days...told them in no uncertain terms that she liked it better the other way, and they should paint it back.  Gotta love a kid like that!  Ha!   So whenever I call them by their new name, she promptly corrects me and lets me know that wasn't the original name.  She's a pretty funny girl! 

Ingredients:

1 3/4 c. flour
1/2 c. sugar
He's cute, but he wasn't much help.
1/2 c. firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 c. shortening
1/2 c. peanut butter
2 Tbsp. milk
1 tsp. vanilla
1 egg
Sugar
48 unwrapped Hershey's Milk Chocolate Kisses
 
Heat oven to 375°F.

In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms.

Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.

Bake at 375°F. for 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets onto racks to cool.

When the chocolate kiss hardens, you can store them in plastic containers and freeze, unless you eat them all first!   

"And the angel said to her, “Do not be afraid, Mary, for you have found favor with God. And behold, you will conceive in your womb and bear a son, and you shall call his name Jesus."    -Luke1:30-31

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