Peanut Blossom Cookies

By sherryl61

A Christmas tradition. One of my favorite cookies. I have done it with shortening, shortening and butter, and just butter. Each yields a slightly different taste. Shortening lends to a chewier cookie; butter a richer flavor. Like to blend the two. If you have to make a lot, make the dough and roll into balls; they freeze and thaw great!

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup shortening or butter, softened (I like half of each)
• 1/2 cup peanut butter
• 1 teaspoon vanilla
• 1 egg
• 1/4 cup approximate sugar for coating cookies (I use colored at Christmas and Easter)
• 36 Hershey's® Kisses® Brand milk chocolates, unwrapped- can also use stars. I have also done these with mini peanut butter cup.

Details

Servings 36
Preparation time 20mins
Cooking time 60mins
Adapted from tasteofhome.com

Preparation

Step 1

Heat oven to 375°F. Cream wet ingredients in large bowl until smooth. Add dry ingredients; mix with electric mixer on low speed until stiff dough forms.

Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. (Note: if dough balls are soft, place in refrigerator for 30-60 minutes)

Bake at 375°F. for 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets.