This is traditionally a Christmas recipe in my family, but when I asked my sister what she wanted as her birthday dessert, she requested her favorite cookie. This recipe is a classic. I like to make them in mini-muffin tins; which helps the Hershey kiss to stay in the cookie better, plus they look cute!
Peanut Butter Blossoms
Yields: 48 cookies
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1.5 cups all-purpose flour
1/2 teaspoon salt
48 Hershey’s Kisses
Heat oven to 375 degrees. Unwrap kisses and place aside.
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.
Roll the dough into a log. Cut into two equal pieces. Continue to cut the pieces in half until you have 48 1-inch chunks of dough. Roll into balls, then roll the balls in granulated sugar.
Place dough balls into greased mini-muffin pans. Bake 8 to 10 minutes or until lightly browned. Immediately press a kiss into center of each cookie; cookie will crack around edges. Using a spoon, remove the cookies from the pan and place on a cooling rack.
Source: Long time family favorite; originally from Hershey’s Kitchens