Recipe
You can’t go wrong with a chocolate and peanut butter combination; it’s always a favourite. These are a popular and delicious addition to a Christmas cookie tray. The original recipe calls for plain, old shortening (which you can use) but using the butter flavoured shortening gives them a little richer taste. Butter can also be used, but you will have to chill the dough before rolling it into balls.
Peanut Blossoms
• 1 cup butter flavoured shortening or butter
• 1 cup peanut butter
• 1 cup packed brown sugar
• 1 cup white sugar
• 2 eggs
• 1/4 cup milk
• 2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup white sugar for decoration
• 2 (9 ounce) bags milk chocolate candy kisses, unwrapped
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets. Bake for 10 to12 minutes in the preheated oven. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.
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