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Peanut Butter Blossoms

Peanut Butter Blossoms

  • 1/2 cup smooth peanut butter
  • 1/2 cup vegetable shortening, such as Crisco®
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 2 T. milk
  • 1 tsp. vanilla
  • 1-3/4 cup flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • extra sugar
  • 48 Hershey's kisses, unwrapped

Preparation -
In a large mixing bowl, combine the peanut butter, shortening and sugars. Beat at medium speed until well blended. Beat in the egg, milk, and vanilla. In a separate bowl, mix the flour, baking soda, and salt together. Add the dry mixture to the peanut butter mixture and mix until well blended. Shape small amounts of the dough into 1" round balls. Roll each ball in granulated sugar to coat lightly. Place the sugar coated dough balls on ungreased cookie sheets, about 2" apart. Bake in a preheated oven at 375º for 10 to 12 minutes, or until very lightly browned. Allow the baked cookies to cool on the cookie sheets for about one minute then transfer to a waxed paper or parchment paper covered counter top or to wire racks. Immmediately, while the cookies are still very warm, place a hershey kiss in the center of each one, pressing it gently into the cookie. Cool completely and allow the Hershey's kisses to harden before storing the cookies. This may take several hours. Store in layers, with waxed paper between the layers, in an airtight container.


Betty Crocker's Cooky Book
Betty Crocker's Cooky Book
The original 1963 edition of Betty Crocker's Cooky Book, with over 450 cookie recipes, is back! Bake all the cookies you made with Grandma with your own children and gandchildren. This authentic reproduction of a beloved American classic makes a great gift for home cooks, young and old.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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