Peanut Butter Blossoms

I hadn't made these in ages, but I recently saw them on someone's blog, and decided it was time. Then I went looking for recipes.  I could not believe how many recipes for Peanut Butter Blossoms are out there!  I ended up choosing the one from the Hershey's website - since they're Hershey's Kisses on top, after all.  Also, I liked that the recipe used more peanut butter and less sugar than some of the other ones.  I ended up sort of combining the recipe with the one in my cookbook - by using a little more flour to make the cookies easier to roll out and baking at a slightly lower temperature.  Oh, and I used Dark Chocolate Hershey's Kisses, because that's what I had.

Peanut Butter Blossoms

Ingredients:

• 1/2 cup shortening (margarine)
• 3/4 cup Creamy Peanut Butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Granulated sugar
• 48 HERSHEY'S KISSES (or so)

Directions:

1. 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.
2. Heat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. 
3. Bake 10 to 12 minutes or until edges are set and bottoms are lightly browned. While cookies are baking, remove wrappers from chocolates.  
4. Immediately press a chocolate into center of each cookie as soon as you pull them from the oven; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

I got about 55 cookies.  The original recipe has you unwrap all the Kisses at the beginning, but I unwrapped them as I put the cookies in the oven, so I had the right number of Kisses for the cookies I had.  And I only ate one or two...

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