Peanut Butter Blossoms
by Karen Walker Christensen, via the Hershey Kisses wrapper
INGREDIENTS:
1/2 cup shortening
3/4 cup REESE’S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 Tbsps milk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/3 cup granulated sugar, for rolling (additional)
DIRECTIONS:
1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat shortening and peanut butter in a large bowl until well blended. Add 1/3 cup of 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.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into the center of each cookie; cookie will crack around edges. Remove from cookie sheet and onto a wire rack. Cool completely.
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