Sunday, December 22, 2013

Peanut Butter Blossoms

'Tis the season to be baking! Since the 1st of December, my mom and I have been steadily baking, making at least two different types of cookies per week (all of which have gone into the freezer to keep fresh for Christmas). My mom made a list of what she wanted to make this year and it was pretty obvious who was making what: some were for her to make (like the Russian Tea Cakes/Mexican Wedding Cakes that I don't care for) and others were for me to make - like Peanut Butter Blossoms. I've always loved making these. What's not to like: Hershey's Kisses + peanut butter = yum!

Peanut Butter Blossoms (source)

  • 48 HERSHEY'S KISSES Brand Milk Chocolates
  • 1/2 cup shortening (or butter - just remove the salt)
  • 3/4 cup REESE'S Creamy Peanut Butter (any brand will do)
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Additional granulated sugar

1. Heat oven to 375°F. Remove wrappers from chocolates.
2. 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 into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each
cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

These are always a hit. I don't know why we don't make them more often. I guess they're just a Christmasy cookie. I can't wait to inhale them on Tuesday and Wednesday!

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