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Receta Peanut Butter Blossoms
by Anna Hagen

I hadn't made these in ages, but I recently saw them on someone's blog, and decided it was time. Then I went looking for recipes. I could not believe how many recipes for Peanut Butter Blossoms are out there! I ended up choosing the one from the Hershey's website - since they're Hershey's Kisses on top, after all. Also, I liked that the recipe used more peanut butter and less sugar than some of the other ones. I ended up sort of combining the recipe with the one in my cookbook - by using a little more flour to make the cookies easier to roll out and baking at a slightly lower temperature. Oh, and I used Dark Chocolate Hershey's Kisses, because that's what I had.

Peanut Butter Blossoms

Ingredients:

48 HERSHEY'S KISSES (or so)

Directions:

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.

Heat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 10 to 12 minutes or until edges are set and bottoms are lightly browned. While cookies are baking, remove wrappers from chocolates.

Immediately press a chocolate into center of each cookie as soon as you pull them from the oven; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

I got about 55 cookies. The original recipe has you unwrap all the Kisses at the beginning, but I unwrapped them as I put the cookies in the oven, so I had the right number of Kisses for the cookies I had. And I only ate one or two...