Peanut Blossoms II The Best Recipes

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Peanut Blossoms II

"I make these each year for our annual cookie open residence. We make about 15 to twenty special types of cookies and have a four hour open house with friends. We then prepare cookie trays to take to close ins and freeze the rest to revel in all 12 months long. My husband helps with this four day assignment! He's retired ... And I'm partly retired. It has been a protracted status subculture that we experience each year!"

Ingredients :

1 cup shortening
1 cup peanut butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
1/four cup milk
2 teaspoons vanilla extract
three 1/2 cups all-cause flour
2 teaspoons baking soda
1 teaspoon salt
half of cup white sugar for decoration
2 (9 ounce) bags milk chocolate sweet kisses, unwrapped

Instructions :

Prep : 30M	Cook : 84M	Ready in : 1H30M

Preheat oven to 375 ranges F (190 degrees C). Grease cookie sheets.
In a huge bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar till clean. Beat inside the eggs one by one, and stir inside the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter aggregate till well mixed. Shape tablespoonfuls of dough into balls, and roll in final white sugar. Place cookies 2 inches apart on the prepared cookie sheets.
Bake for 10 to12 minutes within the preheated oven. Remove from oven, and without delay press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden because it cools.

Notes :

Reynolds® parchment may be used for less difficult cleanup/removal from the pan.

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