"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Peanut Butter Blossoms Recipe

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This recipe for Peanut Butter Blossoms, by , is from The Gabbert Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Marriott
Added: Thursday, August 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
48 Hershey Kisses (one pkg.)
1/2 cup shortening
3/4 cup peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla
1 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
Sugar to sprinkle on top of cookies

Directions:
Directions:
Heat oven to 375. Remove wrappers from chocolates. 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. Drop dough by Tbsp (I like them big) on ungreased cookie sheet. Sprinkle with a little bit of sugar. Bake 9-10 minutes or until lightly brown around edges. Immediately press a chocolate piece into center of each cookie. Cool and remove to a wire rack to finish cool completely. Makes about 4 dozen cookies. (may be a bit less if your cookies are larger...)

Number Of Servings:
Number Of Servings:
3 1/2-4 dozen
Preparation Time:
Preparation Time:
15-20 minutes
Personal Notes:
Personal Notes:
A favorite wherever you may take them!

 

 

 

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