Peanut Butter Blossoms
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I knew I was assigned to bring fresh fruit to my daughter’s classroom Christmas party for Thursday, but just this afternoon I found out I need to bring Christmas cookies for the Friday school-wide Christmas party. Yikes. I was a little unprepared for the additional baking. I was going to make a praline cake tonight, but instead I will make the cookie my grandmother makes each Christmas. Actually, my grandmother makes about a dozen cookie varieties and as many types of candy, so she can give out plates of goodies. This is one of my favorites off her plates.
There are many names for the cookies, which are essentially mild peanut butter drop cookies with a chocolate kiss pressed onto the top. I call them Peanut Butter Blossoms.
8 oz. pkg. milk chocolate kisses
1/2 cup butter, softened
3/4 cup peanut butter
1/3 cup sugar
1/3 cup light brown sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla
1-1/4 cups flour
1 tsp. baking soda
1/4 tsp. salt
more granulated sugar for rolling
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Heat oven to 375 F. Remove wrappers from chocolate. Beat butter and peanut butter in large bowl until well blended. Add 1/3 cup sugar and 1/3 cup brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well.Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Cover tightly and chill for 4-8 hours in fridge.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate piece into center of each cookie; cookie will crack slightly around edges. Let stand on cookie sheets for 3-4 minutes, then remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies
Edited to add:
I thought you might like to see my finished cookies. They turned out great. These are very delicate, sweet treats. I was pleased with the texture.
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