roll - Peanut Blossom Cookies*
Source of Recipe
Freda Smith, for the 1957 Pillsbury Bake-Off
Recipe Link: http://whatscookingamerica.net/Cookie/PeanutButterChocKiss.htm
roll - Peanut Blossom Cookies*
1/2 cup butter or shortening, room temperature
1/2 cup creamy peanut butter, room temperature
1/2 cup granulated white sugar
1/2 cup firmly-packed brown sugar
1 egg
1 Tablespoon milk
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
an extra 1/4 cup granulated white sugar
48 Hershey Kisses chocolate candies, unwrapped
Heat oven to 375 degrees F.
In a large bowl, cream butter or shortening and peanut butter until light and fluffy.
Gradually add 1/2 cup granulated sugar and brown sugar; beating until light and fluffy.
Add egg, milk, and vanilla extract; beat well.
Add flour, baking soda, and salt; stir into creamed mixture until well mixed.
Roll cookie dough into 1 inch balls.
Then roll balls in the extra 1/4 cup white sugar.
Place balls, 2 inches apart, onto ungreased baking sheets.
There are two popular ways to cook these cookies. Take your pick:
1 - Bake 8 to 10 minutes or until lightly browned.
Remove from oven and immediately press a chocolate kiss into the center of each
cookie (cookie will crack around edges).
Remove from cookie sheet and let cookies cool on wire racks.
2 - Bake 8 minutes.
Remove from oven; press a chocolate kiss candy into the center of each cookie.
Return to oven and bake another 2 minutes or until cookies are light brown.
Remove from oven and remove from cookie sheet; let cookies cool on wire racks.
Makes 4 dozen, (48) cookies.
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