It wouldn't be Christmas without these delicious little morsels! Taking out this recipe each year is so heartwarming because the recipe is written in my mother's handwriting. I modified it from it's original Crisco shortening to butter but I've found that using a combination of butter and margarine gives the cookie a more solid base.
Peanut Blossoms
1 cup butter or margarine
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1/4 cup milk
2 teaspoons vanilla
3 1/2 cups flour
2 teaspoons soda
1 teaspoon salt
14 ounces chocolate kisses
Cream together the butter and peanut butter, gradually adding the sugars.
Mix the egg, milk, and vanilla and add to the creamed mixture.
Sift together the flour, soda, and salt and blend in thoroughly.
Shape by rounded teaspoonful into balls. Roll balls in granulated sugar and place on parchment paper.
Bake at 375 for 8 minutes. Remove from oven and place kiss in center, pressing gently so that cookie cracks around the edge.
Return to oven and bake 2-4 minutes longer.
Yield: 6 dozen
These taste so good when the chocolate is still creamy and soft but they are equally as delicious once they've cooled. Good for me that they freeze well because they are now safely out of sight in the basement freezer!
