Happy New Year! I hope that everyone had a great Christmas and a Happy New Year. I love celebrating Christmas. I had my Christmas tree up the week before Thanksgiving. I love how everything has a softer feeling around the holidays.
Yesterday I took down Christmas and we have been rearranging and making small changes to the house. Its time to honker down for the long winter... which has started in full force as I'm watching the snow come down outside. There is a winter lake effect warning for Tuesday and the last neighbor is "priming" his snowblower outside.
As the decorations get put away and everything gets organized and straightened there is always a little bit of left over candy. I know that we have had our fair share of treats this holiday. My sister introduced me to Moose Munch... it was a good introduction... enough said. These cookies peanut butter blossoms are one of my favorite cookies. They are super easy to make... You can also make them with your left over candy....
Peanut Butter Blossoms
Ingredients
- 1 cup shortening
- 1 cup peanut butter
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1/4 cup milk
- 2 tsp vanilla
- 3 1/2 cup flour
- 2 tsp baking soda
- 1 tsp salt
- 1/4 cup white sugar for rolling
- 1 bag chocolate kisses
- Preheat oven to 375 degrees.
- Mix together the shortening, peanut butter, brown sugar and white sugar.
- Add and beat in the eggs one at a time.
- Pour in the milk and vanilla and mix until well combined.
- In a separate medium sized bowl mix together the flour, baking soda and salt.
- Add the dry ingredients to the wet mixture. Mix well.
- Add the remaining 1/4 cup of sugar to a small bowl.
- Shape the dough into 1 Tbsp size balls. Then roll the ball into the sugar.
- Bake for 8-10 minutes.
- While the cookies are in the oven, remove the chocolate kisses from their wrappings.
- Place the kiss in the center of the cookie immediately after the cookies get out of the oven.
- If the kisses start to melt to much then place them in the fridge before you put them on the cookies, or cool the cookies in the fridge after inserting the kiss.
This recipe originally appeared on Laura's Baking Talent.
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