All cookies are delicious to eat but some cookies are also beautiful.
Jam Thumbprints make a stunning display and so do Peanut Blossoms.
I decided to make some peanut blossoms, with a blog feature in mind, but hadn’t planned on the entire batch disappearing in one day! Good thing I took my pictures before anybody found them. 🙂
Hope you enjoy them as much as we did!
Jam Thumbprints make a stunning display and so do Peanut Blossoms.
I decided to make some peanut blossoms, with a blog feature in mind, but hadn’t planned on the entire batch disappearing in one day! Good thing I took my pictures before anybody found them. 🙂
Hope you enjoy them as much as we did!
Peanut Blossom Cookie Recipe
Ingredients
24-32 Hershey’s kisses milk chocolates
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar to roll the cookies in
Directions
- Preheat oven to 375°F. Remove wrappers from chocolates.
- Beat shortening and peanut butter in large bowl until well blended.
- Add 1/3 cup 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.
- Shape dough into 1-inch balls.
- Roll in granulated sugar; place on ungreased cookie sheets or parchment paper covered cookie sheets.
- Bake 8 to 10 minutes or until lightly browned.
- Immediately press a chocolate into center of each cookie; cookie will crack around edges.
- Remove from cookie sheet to wire rack.
- Cool completely.
Makes about 24-32 cookies.
Adapted from the Hershey’s kitchens recipe.
They estimated 48 cookies but I found it to be far less.
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