I’m not sure if this is true everywhere, but around here, you won’t find a cookie tray anywhere that doesn’t include these classic Christmas cookies. In fact, if you want to buy Hershey Kisses, don’t try and buy them the weekend before Christmas, because you won’t find the plain ones anywhere! I had to buy 2 of those plastic candy cane things that have the Hershey Kisses in them just so I could make these (and it cost me twice as much!). I make these every year per the husband’s request, as these are his absolute favorite. I’m lucky that we have any left at this point! I love this recipe because the peanut butter cookie is so soft, unlike some others I’ve tried or eaten where the cookie is more crunchy.
Peanut Butter Blossoms
Source: From Hershey’s
48 HERSHEY’S KISSES Brand Milk Chocolates
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
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Heat oven to 375°F. Remove wrappers from chocolates.
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. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.