Sunday, December 6, 2009

Peanut Butter Blossoms

These cookies are amazing straight out of the oven, refrigerated, or frozen! Try them all ways! They are a perfect treat if you like peanut butter and chocolate. I tend to use butter instead of shortening. They turn out the same. You decide!
Made by AM. 

chocolate kisses 
1/2 c shortening
3/4 c Peanut Butter
1/3 c granulated sugar
1/3 c packed light brown sugar
1 egg
2 T milk
1 t vanilla extract
1-1/2 c flour
1 t baking soda
1/2 t salt
  • Granulated sugar
  • Heat oven to 375°F. Remove wrappers from chocolates. Put kisses in freezer so that they get cold. (I store mine in the freezer!)

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. 

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. 

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. (secret: keep your kisses in the freezer, that way they will refrain from melting when  you push them into your cookies!)


We Are Not Martha said...

Yum, these look great! Do you use the same amount butter that it calls for in shortening? I always tend to ignore recipes that call for shortening, but if it comes out the same, that's fantastic!


am denton said...

Yes. I do the same, I always use the same amount of butter. I rarely use shortening. But sometimes I throw a little of both in. I just made them on sunday and they turned out really good-I did 1/4 c shortening and 1/4 c butter.