Receta Peanut Butter Blossoms
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:
- 1/2 cup shortening (margarine)
- 3/4 cup Creamy Peanut Butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Granulated sugar
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...