"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peanut Butter Blossoms Recipe

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

Megan Moreland
Added: Saturday, November 22, 2008


48 Hershey Kisses - Chocolate
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 tbsp milk
1 tsp vanilla extract
1-1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
granulated sugar

Heat oven to 375 Remove foil from kisses 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.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8-10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie. cookie will crack around edge. Remove from cookie sheet to wire rack and allow to cool completely. About 4 dozen cookies.

Personal Notes:
Personal Notes:
These are my boyfriend's favorite




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