It's December! (As if you didn't already know) And that means Christmas cookies!!!!!
I spent the day gathering all the ingredients needed for this year's holiday treats and sorting them on the table. I wanted to make sure that I wasn't missing anything because I have a LOT of baking planned and our 4-H group has a cookie exchange party this week at our house (guess I have to clean).
One of favorite holiday cookies isn't really a holiday cookie at all, but I only make them at Christmas time. It's one of those cookies that you see everywhere and everyone seems to make them, yet I still get requests for the recipe every year.
I'd thought I'd share them with you this week. The recipe is not mine, but comes from the Hershey company (yum!).
Peanut Butter Blossoms
48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Heat oven to 375°F. Remove wrappers from chocolates and set the chocolates aside.
Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup 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.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
My favorite way to eat these is about 10 minutes after they've come out of the oven. They are warm the Hershey kisses are ooey gooey. :o)
For more great recipes visit Two For Tuesday, Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table.