December 16, 2013: Peanut Butter Blossoms


It’s just not Christmas until you unwrap four dozen Hershey Kisses.

And it’s just not Christmas here unless I unwrap four dozen Hershey Kisses without a few glasses of spiced wine.

The recipe is basic, easy, tasty, and iconic. And even if you say you don’t eat peanut butter cookies, you always just will….it’s like refusing gravity or saying you don’t get excited when you wake up Christmas morning.

The dough is Crisco and Skippy-based, which makes it super moist.

A few more ingredients and some ball-rolling later, and we’re in business.
(Sounds a lot kinkier than it actually is.)
I shoved the kisses in the dough right after they came out of the oven, and of course, I had to sample my hard, back-breaking work.
And it was pretty good with my wine, too.
Peanut Butter Blossoms 
(from the Hershey website)
  • 48 HERSHEY’S KISSES Brand Milk Chocolates
  • 1/2 cup shortening
  • 3/4 cup REESE’S 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


1. Heat oven to 375°F. Remove wrappers from chocolates.
2. 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.
3. Shape dough into 1-inch balls. Roll in 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; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
Cookies today: 45
Cookies this year: 851 and a batch of mints

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