I hope everyone had safe travels over Christmas! We got 'stranded' back in our hometown and had 28 inches of snow waiting for us when we returned home! Boy, was that fun.
Onto the food, when I think Christmas, I think peanut butter blossoms. I'm not quite sure why this magical cookie only makes an appearance around Christmas but I sure enjoy them when they do! This is another recipe from the Hershey's Christmas magazine and they turned out delightful. These cookies are so easy to make and quick to bake! My sister and I made them at the end of the day when we were tired of baking but knew these had to be done! Saved the best for last.
Hubbs approval rating: "One of my favorites."
Peanut Butter Blossoms
Taken from Hershey's Christmas magazine
48 HERSHEYS KISSES brand milk chocolates
3/4 cup peanut butter
1/2 cup shortening
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 tbsp milk
1 tbsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1. Heat oven to 375 degrees. Remove wrappers from chocolates.
2. Beat peanut butter and shortening with electric mixer on medium speed in a large bowl until well blended. Add 1/2 cup of 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.
3. Shape dough into 1 inch balls. Roll in additional granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookies will crack around edges. Remove to wire racks and cool completely.
Yields: about 4 dozen cookies