Peanut Butter Blossoms

I already covered all the tasty treats that are always on My Family's holiday wish list, but this year I decided to include an additional cookie. Today's guest is a Conservative Boy favorite (in fact, I think these were the first cookies he ever requested that I make for him) and a lovely addition to any plate o' cookies you may be giving away at the holidays.

That's why I made them this year. (That, and because we bought Butter a Kong, we have the world's largest jar of peanut butter. But that's another story for another day.)

And so I present, without further ado, peanut butter blossoms (adapted from The New Better Homes & Gardens Cookbook).

The merry ingredients:
1/2 c. shortening
1/2 c. peanut butter
1/2 c. granulated sugar
1/2 c. packed brown sugar
1 tsp. baking powder
1/8 tsp. baking soda
1 egg
2 tbsp. milk
1 tsp. vanilla
1 3/4 c. all-purpose flour
1/4 c. granulated sugar
Milk chocolate kisses or hearts

The festive steps:
1. Beat shortening and peanut butter with an electric mixer 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping bowl. Beat in egg, milk, and vanilla. Beat in as much flour as you can. Stir in any remaining flour.

2. Shape dough into 1-inch balls. Roll balls in the 1/4 cup granulated sugar. (The sugar is very important. Don't forget it.)


Place 2 inches apart on an ungreased cookie sheet.


Bake in a 350 degree oven for 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into each cookie's center. Transfer to a wire rack and let cool. Try not to drool over these babies too much.


You can eat one if you want. I won't tell.