Assorted Last BatchesMy camera was determined to not get a clear picture of these. On the left, what I like to call peanut butter nipples (but are actually called peanut butter blossoms), and the ginger molasses cookies I made a few months back (so I won't repost that recipe). I remember making the blossoms years ago and them being these big round balls with the kisses. This year, for whatever reason they kept flattening out before the kiss even went on. I thought it was the butter vs. shortening issue, but using either/or yielded the same results. Bah. If you have any idea why, please pity me and let me know.
Peanut Butter Blossoms
Ingredients:
48 chocolate Kisses
1/2 cup shortening
3/4 cup creamy peanut butter
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
Granulated sugar
Directions:
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.
About 4 dozen cookies.
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