Peanut Blossom Cookies Recipe
Ingredients
| 1/2 cup each solid vegetable shortening and peanut butter | ||
| 1/2 cup each granulated sugar and firmly packed brown sugar | ||
| Egg | 1 | |
| Vanilla | 1 Teaspoon | |
| All purpose flour | 1 1/3 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| 2 1/2 to 3 dozen chocolate candy kisses | ||
Directions
In large bowl of an electric mixer, beat shortening, peanut butter, the 1/2 cup granulated sugar, and brown sugar until creamy; beat in egg and vanilla.
In another bowl, stir together flour, baking soda, and salt; gradually add to shortening mixture, blending thoroughly.
Place the 1/4 cup granulated sugar in a small bowl.
Roll dough into 1-inch balls, then roll in sugar to coat.
Place balls 2 inches apart on greased baking sheets.
Bake in a 350° oven for 10 minutes; meanwhile, unwrap chocolate kisses.
Remove cookies from oven and quickly top each with a kiss, pressing down until cookie cracks around edges.
Return to oven and bake for 3 to 5 more minutes or until cookies are lightly browned and firm to the touch.
Transfer to racks and let cool completely.
Store airtight.
In another bowl, stir together flour, baking soda, and salt; gradually add to shortening mixture, blending thoroughly.
Place the 1/4 cup granulated sugar in a small bowl.
Roll dough into 1-inch balls, then roll in sugar to coat.
Place balls 2 inches apart on greased baking sheets.
Bake in a 350° oven for 10 minutes; meanwhile, unwrap chocolate kisses.
Remove cookies from oven and quickly top each with a kiss, pressing down until cookie cracks around edges.
Return to oven and bake for 3 to 5 more minutes or until cookies are lightly browned and firm to the touch.
Transfer to racks and let cool completely.
Store airtight.
Chef
