Peanut Butter Blossoms
48 Hershey's Kisses
1/2 cup shortening
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
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
1. Heat oven to 375°F. Remove wrappers from chocolates.
2. 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.
3. Shape dough into 1-inch (or 1-1/2-inch) balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes (10 to 12 minutes for 1-1/2-inch balls) or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. After 1 minute, remove from cookie sheet to wire rack. Cool completely.
Makes about 3-4 dozen cookies, depending on size.
