Peanut Butter Blossoms

As I mentioned before, I am participating this month with NaNoWriMo (National Novel Writing Month).

We’ve also been plagued with some Arctic temperatures this week. So, while I try to post something new every few days, November has made that almost impossible.

I thought I’d share a recipe for one of my favorite cookies for any time of year: Peanut Butter Blossoms

Candy Cane Hershey Kisses

When it’s Christmas I change out the Hershey Hugs for Hershey Candy Cane Kisses.

It seems pretty straight forth how it’s done, but for those who may not bake often I will give the recipes and directions what to do.

Unwrap candies while cookies are baking.

Peanut Butter Blossoms

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup shortening (butter makes them flat, shortening makes them puffier. Puffier is better)

1/2 cup peanut butter

1 egg

1 and 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Heat oven to 375 degrees.  Mix sugars, shortening, peanut butter and egg.  Stir in flour, baking soda, baking powder, and salt.  Shape dough into 3/4 –inch balls.  Place 2 inches apart on ungreased cookie sheet.  Bake until set but not hard, about 10 minutes.

Assorted cookies are fun to make and give as gifts.

While cookies are baking, take all the foil off of the Hershey candies. Line them up so you are ready to grab them and place them on cookie as soon as they come out of oven. Do NOT wait until they are cooled or candies will not melt and stick.

When cookies are done, remove cookie sheet from oven.  While the cookies are COOLING ON the cookie sheet, place a chocolate candy on top of each ball and lightly press down. This will make the chocolate candy begin to melt and attach to the cookie. I like the chocolate “kiss” to still have its original shape, but you may want to push down harder after a minute or two and the “kiss” will form a puddle of chocolate on the top of the cookie.  It’s your choice.  J