When Christmas time comes around, I know I will soon be spending my Sunday's baking from 8 AM to 8 PM in order to have any chance at finishing the vast amounts of Christmas cookies necessary to feed my ravaging family and friends. While we experiment with new cookies every year, we never leave these out. Ever. And they always seem to be the first ones gone from the cookie tray.
Peanut Butter Blossoms
48 Hershey's Kisses 1/2 cup shortening
3/4 cup 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. Wait exactly one minute and press a chocolate into center of each cookie; cookie will crack around edges. (If you add the chocolate too early the kiss will melt but don't wait too long because the cookie will crack too much.) Remove cookies from cookie sheet to wire rack. Cool completely (or if you can't wait eat a few piping hot). It makes about 4 dozen cookies.