PEANUT BUTTER BLOSSOM COOKIES
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
1 large egg
2 tablespoons milk
1 teaspoon vanilla
1&3/4 cup all-purpose flour
1/4 cup granulated sugar
54 milk chocolate kisses (unwrapped) or stars
In a large mixing bowl beat the shortening and peanut butter with an electric
mixer on medium speed 30 seconds. Add the 1/2 cup granulated sugar, brown
sugar, baking powder, and baking soda. Beat until combined, scraping the sides
of bowl. Beat in egg, milk, and vanilla until combined. Beat in as much of the
flour as you can with the mixer. Stir in any remaining flour.
Shape dough into 1-inch balls. Roll the balls in the 1/4 cup granulated
sugar. Place 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree
F oven 10 to 12 minutes or until edges are firm and bottoms are lightly
browned. Immediately press a chocolate kiss into each cookie's center. Transfer
cookies to a wire rack; let cool. Makes about 54 cookies.
Make-Ahead Tip: Bake and cool cookies completely, pressing chocolate kiss
into hot cookie center. Arrange cookies in an airtight or freezer container in
a single layer; cover with a sheet of waxed paper. Repeat layers, leaving
enough air space to close container easily. Freeze up to 1 month.
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