peanut butter blossoms

These all-American cookies are a classic at Christmas time. When I was in England, I made them as a treat for my coworkers with Kisses I brought in my suitcase. The Hershey’s Kisses in China are a different chocolate so they don’t hold their shape as well, but the overall taste of the cookie is still good.

PEANUT BUTTER BLOSSOMS

48 Hershey’s Kisses
½ cup shortening
¾ cup creamy peanut butter
1/3 cup sugar
1/3 cup packed light brown sugar
1 egg
2 Tbsp milk
1 tsp vanilla extract
1 ½ cups flour
1 tsp baking soda
½ tsp salt
additional sugar

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 an ungreased cookie sheet.

BAKE at 375°F for 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.