Peanut Butter Blossoms


1/2 cup shortening

1/2 cup peanut butter

2 tbsp. milk

1 tsp. vanilla

1 egg

1 3/4 all purpose flour

1/2 cup brown sugar

1/2 cup white sugar

1 tsp. baking soda

1/2 tsp. salt

48 Hershey Kisses, unwrapped

plate of extra sugar to roll dough in (about 1/4 cup)


1. Preheat oven to 375 degrees.

2. In a large bowl or stand mixer combine shortening, peanut butter, milk, vanilla, and egg.

3. In a separate large bowl combine flour, sugar, brown sugar, baking soda, and salt.

4.  Add flour mixture to peanut butter mixture and mix until everything is well blended together.

5. Shape dough into a large ball and divide dough mixture into 4 equal parts.  You will need to get 12, one inch balls from each quarter of dough.  

 6. Roll out 1 inch balls and roll in extra sugar.

7. Place dough balls on an ungreased cookie sheet, about 2 inches apart.

8. Bake for 10-12 minutes.  Remove from the oven and immediately place a chocolate kiss into the center of each cookie.

9.  Allow to cool on a wire rack.

-Store cookies in an airtight container for up to 3 days.
-Yields: 48 cookies