Peanut Butter Blossoms and Other Christmas Cookie Favorites

45 Dozen Christmas Cookies

Last week, a group of coworkers gathered in the barn at Wickham Farms to bake cookies. In five hours, we baked more than 45 dozen cookies, and had a blast in the process.

I had agreed to coordinate the recipes, and when I got to the barn, I realized I had forgotten the recipes I had printed out. Not to worry -- my blog is my handy dandy online recipe box! I used my easiest cut-out cookie recipe as well as the peanut butter balls in this post. But I hadn't posted the recipe for my youngest son's favorite Christmas cookies -- Peanut Butter Blossoms. I found them on the Hershey's website, but I like to have my recipes here as well. So here's the recipe, even though I admit it's one just about everyone already has. For more unusual recipes, take a look at the 12 Weeks of Christmas Cookies and Sweets blog event links below.

Peanut Butter Blossoms
From Hersheys.com (with minor adaptations)

Peanut Butter Blossom (aka Kiss Cookies)
48 Hershey’s Kisses 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

Heat 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.

Gently press those Kiss chocolates!
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Remove from oven, then quickly but gently press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

About 4 dozen cookies.