Monday, November 30, 2009

holiday kisses

No mistletoe involved, I decided to try and make these amazing peanut butter cookies my sister makes every year at Christmas time. I was so lucky as to find a hershey add in the holiday issue of Good Housekeeping, and it was for hershey kisses peanut butter blossom cookies. I was like "omg - those are the cookies i love". Here is my attempt to make them.

First I had to remove all the prettyful wrappers. Easily done with only one casualty along the way. So much chocolate really is tempting.

Then you need to mix the ingredients in a big bowl. (See the recipe below). Peanut Butter smells so dang good, but I resisted tasting the dough, knowing how good these cookies are when finished.

Then, roll into one inch balls. Then roll those in sugar. Yum. I do love rolling cookiedough balls in sugar.

Then bake. After 8 - 10 minutes ( don't be fooled and think they're not cooked. Overcooked peanut butter cookies get hard) remove from oven. Now kiss each cookie...with a chocolate kiss, and let cool. Then indulge all you freakin' want!

Delightfuly Delicious Hrsheys Kisses Peanut Butter Blossoms Recipe

48 hershey's kisses (I used milk chocolate)

1/2 c shortening

3/4 c peanut butter

1/3 c. granulated sugar

1/3 c. brown sugar

1 egg

2 tbsp milk

1 tsp vanilla extract

1 1/2 c all-purpose flour

1 tsp baking soda

1/2 tsp salt

granulated sugar (for rolling)

1. Heat oven to 375 F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl. Add granulated sugar and brown sugars; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into mixture.

3. Shape dough into 1 inch balls. Roll in sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen.

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