Hershey-Peanut Cookies and Butter-Almond Cookies Recipe Video

GETTING READY
1) Preheat oven to 375 degrees.

MAKING
2) For the PEANUT BUTTER BLOSSOM, in a bowl, combine the shortening, peanut butter, sugar and brown sugar and cream together with a mixer. Then, add in the egg, vanilla extract and milk, and beat together.
3) Slowly incorporate the dry ingredients and mix until well combined.
4) Take the dough and form a 1-inch round ball then toss in a bowl of sugar and place on a baking sheet. Repeat the process with all of the dough. Then, bake in a preheated oven for 10-12 minutes or until golden brown.
5) After removing the cookies from the oven, place 1 Hershey kiss into each cookie pushing halfway down!
6) For the SUGAR COOKIES AND FROSTING, in a small mixing bowl, cream butter and powder sugar until light and fluffy. Beat in egg and extracts. Gradually add flour and salt, mix well. Divide in half, flatten and wrap each portion in plastic wrap. Refrigerate for at least 30 minutes or until easy to handle.
7) On a lightly floured surface, roll dough to 1/8-inch thickness. Cut with floured cookie cutters and place on a baking sheet.
8) Bake for 10 minutes or until lightly browned. Place on a wire rack to cool.

SERVING
1) Serve cookies with a glass of a hot beverage!