I've been busy making Christmas cookies this week - so far, I've made peanut brittle, pecan brittle, sandies, and candy lasses. This year I also made Peanut Butter Blossoms - if you're a fan of peanut butter and chocolate, you'll like these a lot.
I basically used the recipe for whole wheat peanut butter blossoms from Better Homes and Gardens Cookies Cookies Cookies - except I didn't use any whole wheat flour or chopped peanuts (I used crunchy peanut butter, not smooth).
Ingredients:
- 1 3/4 cups flour
- 1 tsp. baking powder
- 1/8 tsp. baking soda
- 1/2 cup shortening
- 1/2 cup peanut butter (the nutty or crunchy kind)
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 egg
- 2 tbsp. milk
- 1 tsp. vanilla
- sugar (for coating the cookies)
- Hershey's kisses
Beat the shortening and peanut butter with an electric mixer on medium speed for about 30 seconds.
Add the sugar and brown sugar.
Beat until the dough becomes fluffy.
Add the egg, milk, and vanilla.
Beat until thoroughly combined, scraping the sides of the bowl occasionally.
Gradually beat in the baking powder, baking soda, and flour until the mixture is thoroughly combined.
Shape the dough into 1-inch balls. Roll the balls in sugar.
Place the balls 2 inches apart on a cookie sheet lined with parchment paper.
Bake at 350ºF for 10 minutes.
Remove and immediately press a Hershey's kiss the center of each cookie.
Cool the cookies on a wire rack.
These are really tasty, but they are a little difficult to store since you can't layer them without smushing the Hershey's kisses. So make sure you have plenty of boxes to store them single-layer in.
Have you started any Christmas baking yet?
They look great!
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