Peanut Butter Blossoms

The marriage of chocolate and peanut butter keeps this recipe on the list of all-time favorite Christmas cookies.



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Ingredients
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    1/2  cup 
    shortening
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    1/2  cup 
    peanut butter
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    1/2  cup 
    granulated sugar
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    1/2  cup 
    packed brown sugar
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    1   teaspoon 
    baking powder
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    1/8  teaspoon 
    baking soda
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    1   
    egg
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    2   tablespoons 
    milk
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    1   teaspoon 
    vanilla
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    1 3/4  cups 
    all-purpose flour
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    1/4  cup 
    granulated sugar
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    Chocolate kisses or stars

Directions
1.
Preheat oven to 350 degrees F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
2.
Shape dough into 1-inch balls. Roll balls in the 1/4 cup granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into each cookies center. Transfer to a wire rack and let cool. Makes 54 cookies.
Storage
  • Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition information
Per Serving: cal. (kcal) 94, Fat, total (g) 5, chol. (mg) 5, sat. fat (g) 2, carb. (g) 11, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, sugar (g) 7, pro. (g) 2, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 4, sodium (mg) 28, Potassium (mg) 48, calcium (mg) 20, iron (mg) 0, Other Carb () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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