Now that I am a mature, somewhat normal adult, I have re-discovered my love for these cookies. They are especially fun to make with kids, and one of the few cookie recipes that I have found that don't have to be adjusted for high-altitude, at least here in the Mile High City.
Hershey's Peanut Butter Blossoms
48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE'S Creamy 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.
|I love my December Linnea Poster Calendar!|
Remove from cookie sheet to wire rack or sheet of foil/parchment paper. Cool completely. The yield to the original recipe says 4 dozen, but I only get about 3 dozen.