INGREDIENTS:
- ¾ cup peanut butter
- ½ cup vegetable shortening
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Granulated sugar, for rolling
- 48 Hershey’s kisses, unwrapped
DIRECTIONS:
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking soda and salt; set aside.
- With an electric mixer, beat the peanut butter and shortening on medium speed until well blended, about 2 minutes. Add the granulated sugar and brown sugar, and beat until fluffy. Add the egg, milk and vanilla extract, and beat well. Reduce the mixer speed to low and gradually beat the flour into peanut butter mixture until just combined.
- Shape dough into 1-inch balls and roll in granulated sugar to coat. Place on the prepared baking sheets about 2 inches apart.
- Bake for 8 to 10 minutes, or until lightly browned. Remove from the oven and immediately press a chocolate kiss into the center of each cookie (the cookie will crack around edges). Allow to cool for about 5 minutes, then remove the cookies to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 1 week
Source: https://www.browneyedbaker.com/christmas-baking-the-peanut-butter-blossom/
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