Monday, September 19, 2011
Peanut Butter Blossoms
These cookies almost didn't happen. Almost two weeks ago, I purchased a giant wholesale sized bag of Hershey Kisses from Costco with the intent of being a nice teacher and having candy in my classroom. Well, this bag never made it to school. It started in my room, and then Scott and I would put it on the coffee table to munch on while we were watching television. And then, you know, a handful would be thrown into my purse, and before I knew it, the bag was dwindling in size and I was falling into a Hershey Kiss induced coma.
I decided I needed to do something "productive" with my giant bag of Hershey Kisses, and peanut butter blossoms immediately came to mind. So, to any readers out there considering making these cookies, my advice would be to buy a normal-sized bag of Hershey Kisses, or else accept that you will be finding little silver wrappers in your car, purse, and bed (ahem), for weeks to come.
Here's what you'll need:
48 Hershey Kisses
3/4 cup peanut butter
1/2 cup shortening
1/3 cup packed light brown sugar
1/3 cup sugar
1 teaspoon vanilla extract
2 tablespoons milk
1 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar for rolling
Preheat your oven to 375 degrees. Unwrap your Hershey Kisses.
In a large mixing bowl, combine shortening and peanut butter. Mix well.
Next, add both sugars to the shortening/peanut butter mixture and beat until light and fluffy. Add egg, milk, and vanilla, and mix well.
In a separate bowl, combine flour, baking soda, and salt. Slowly add the dry mixture into the peanut butter mixture and mix well.
Shape the dough into 1-inch balls and roll in granulated sugar. Place on an un-greased cookie sheet. Bake for 8-10 minutes until the edges are lightly browned. Remove from the oven, and immediately place a Hershey Kiss in the center of each cookie. Place on wire rack to cool.