Peanut Butter Blossoms

Yields 7 dozen cookies
Adapted from Betty Crocker

Ingredients:

-1/2 cup granulated sugar
-1 cup packed brown sugar
-1 cup creamy peanut butter
-1 cup shortening (I use Spectrum Shortening)
-2 eggs
-3 cups all-purpose flour
-1 1/2 teaspoons baking soda
-1 teaspoon baking powder
-Additional granulated sugar (about 1/4 cup)
-About 7 dozen Hershey’s Kisses, unwrapped

Method:

Preheat your oven to 375 degrees F. In a large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, shortening and eggs with an electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder.

Shape dough into 1-inch balls; roll in additional granulated sugar. Place about 2 inches apart on an ungreased cookie sheet.

Bake 8 to 10 minutes or until edges are light brown. Immediately press a Hershey’s Kiss into the center of each cookie. Remove from cookie sheet to wire rack.

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