We are at week 5 of the Christmas cookies, and it amazes me how fast time flies! Sometimes, I am in need of a quick cookie recipe that I can just throw together. You know, those that you have all the ingredients in the pantry and you don't need to wait on the butter to soften to room temperature? This cookie is that one.
My friend and I have started this dinner club and the whole point of it is to fellowship with each other and make meals for the freezer. A couple of hours in and we had 3 meals and bread sticks for our freezer. While we were busy making dinners, the hubbies and kiddos needed something sweet. These were the perfect thing. They were quick to make and put into the oven, and I think that they disappeared just as quick!
Peanut Butter Blossom Cookies
Makes 4 dozen
1/2 cup shortening3
/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 Tbsp milk
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp saltgranulated sugar
48 Hershey Kisses, unwrapped
Preheat oven to 375 degrees.
Using an electric mixer, beat shortening and peanut butter together until creamy. Add both sugars, beating until fluffy. Add egg, milk and vanilla; beat well. In a separate bowl, sift together flour, baking soda and salt; gradually beating dry ingredients into wet mixture until dough forms.
Using your hands, shape dough into 1 inch balls. Roll shaped balls in granulated sugar; turning completely to coat. Place sugared balls of dough into a greased mini muffin pan.
Bake in preheated oven for 8-10 minutes or until cookies turn a very pale brown. Immediately remove pan from oven and press a kiss into the center of each cookie. Carefully remove and place on wire rack to cool completely.