Peanut Blossoms were originally a Pillsbury Bake-Off recipe. This version is one of my favorite Christmas cookies.
One of the secrets to making great Christmas cookies (actually, two secrets!) is to reduce the amount of flour used by a small amount, 3 to 4 tablespoons, and chilling the dough before it's baked. This makes a tender cookie which will not become hard upon standing.
Peanut Blossoms are a cookie I make every Christmas. They were part of my mother's repertoire of Christmas cookies, and to me, symbolize the warmth and deliciousness of this time of year. Enjoy!
Peanut Blossoms
- 1/4 sup solid shortening
- 1/4 cup butter, softened
- 3/4 cup peanut butter
- 1/2 cup brown sugar
- 3 tablespoons granulated sugar
- 1 egg
- 2 Tablespoons milk
- 1 teaspoon vanilla
- 1-1/3 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Milk chocolate kisses, unwrapped
- More granulated sugar
Preheat oven to 375 degrees F. In large mixing bowl, combine shortening, butter, and peanut butter and mix until well blended. Add sugars and beat until fluffy. Stir in egg and beat well, then add milk and vanilla. Add flour, baking soda and salt until a dough forms. Cover dough and chill for at least 4 hours, up to 48 hours.
Preheat oven to 375 degrees F. Unwrap chocolate kisses. Roll dough into 1" balls and roll each ball into more sugar. Place 2" apart on ungreased cookie sheets. Bake for 8 to 10 minutes or until cookies are very lightly browned around the edges. Remove from oven and immediately press a chocolate kiss into the center of the cookie. Let cool on cookie sheets for 10 minutes, then carefully remove to wire racks to cool completely. Yields about 36 cookies.
Baking and Desserts Recipe Box
