Cookie Exchange

I am not a great baker

I tend to buy them rather than make them
although lately I have been baking a bit more

this time of year
I like to carry on traditions
make things you tend to only have
once a year


I have my tried and true
recipes passed down
family favorites
so I tend to make
~almond fingers
~birds nests
~peanut butter balls
~hello dolly squares
~stuffed dates
~gumdrop cookies
and
~scotch cakes.

when I am asked to participate
in a cookie exchange
I always take
Peanut Butter Blossoms


they are scrumptious
I got the recipe a few years ago
in a magazine

the girls at work call them
"boobie cookies"
they make me laugh!


unfortunately this year
I have no longer been able to find
the mini kisses in my
neck of the woods

thankfully I had some left in the freezer
so I was able to make some little ones
but some will have to be a little bigger
to accommodate a regular size kiss

so today I baked 10 dozen cookies
plus some extras for giving...

Ingredients:

• 48 HERSHEY'S KISSES Brand Milk Chocolates
• 1/2 cup shortening (or butter)
  
• 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
• Granulated sugar

Directions:

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. 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.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately 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.

recipe found here.