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| 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)
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| Peanut Butter Blossom (aka Kiss Cookies) |
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.
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| Gently press those Kiss chocolates! |
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.
