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Peanut Blossom Cookies Recipe

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This recipe for Peanut Blossom Cookies, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Tuesday, April 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1-3/4 C. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 C. shortening
1/2 C. smooth peanut butter
1/2 C. white sugar
1/2 C. brown sugar (packed)
1 egg
2 T. milk
1 tsp. vanilla extract
1 bag Hershey Kiss candies, foil removed

Directions:
Directions:
Mix dry ingredients together with wire whisk and set aside. Cream shortening, peanut butter and sugars. Add egg, milk and vanilla and mix well. Add dry ingredients. Shape into balls, roll half in red colored sugar and half in green colored sugar (or white sugar if not Christmas time) and place on cookie sheets. Bake at 375 for 8 minutes. Remove from oven and firmly press candy kiss in center (cookie will crack around edges. Bake 2 to 3 minutes longer. Carefully remove from cookie sheet and let set until chocolate kiss hardens -- about 4 hours before storing.

Note: Splenda or Splenda Blend can be colored just like regular white sugar and works well with these cookies. You can also replace the white sugar in the dough with Splenda Blend and a portion of the brown sugar with immitation brown sugar. (Brown sugar substitute box says they recommend you replace only 1/3 C. with the substitute per recipe.)

Personal Notes:
Personal Notes:
If you are in a hurry, you can put them on cookie sheets and freeze and then put in zip lock bags to store in freezer. Freezing does not harm the chocolate kiss in the least.

 

 

 

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