48 Hershey's kisses brand milk chocolates
1/2 cup shortening
3/4 cup creamy or crunchy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tbsp milk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
granulated sugar
Directions:
1. Remove wrappers from kisses; place in freezer overnight. (I never needed to do that latter part)
2. Heat oven to 375 degree F. Beat shortening and peanut butter in a 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.
3. Shape dough in 48 balls (about one inch each). Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake eight to ten minutes or until lightly browned. Cook three to four minutes. Press chocolate kisses into center of each cookie; cookie will crack around edges. Remove cookies from sheet to wire rack. Cool completely. Makes about 48 cookies.
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