Here it is... the 1st Christmas cookie of the season! I've been baking fast and furiously for the past few days. There's only so much time before I have to start distributing these scrumptious treats and I can't distribute what I have yet to bake.I have been baking Christmas cookies since I was a very little kid with my mom. Back then I didn't really help much other than making a mess. But now I make the cookies and the mess all by myself. I've decided to share the recipes for my Christmas cookies rather than what I've been doing with Project Cupcake. Cookies are pretty self explanatory and I've made most of them before so it's not quite as exciting as embarking on new cupcake adventures.
This recipe for Peanut Butter Blossoms I got from my mom. Where it originated before her I haven't the slightest idea, but here it is and I hope you enjoy it.
Peanut Butter Blossoms
48 Hershey's Kisses
1/2 cup shortening (I used butter)
3/4 cup creamy peanut butter
1/3 cup sugar
1/3 cup packed light-brown sugar
1 egg
2 Tbsp milk
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
extra sugar for rolling
1. Heat oven to 375 degrees. Remove foil from Hershey's Kisses.
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well.
3. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
4. Shape dough into 1-inch balls. Roll in sugar and place on ungreased cookie sheet (I always grease my cookie sheets).
5. Bake 8-10 minutes or until lightly browned. Immediately press a chocolate into the center of each cookie; cookie will crack around the edges. Remove from cookie sheet to wire rack and allow to cool completely.
