PEANUT BLOSSOM

Peanut Butter Blossom cookies are easy to mix up any time. You do not need to be an experienced cook to be able to make successful cookies, because they require little.

These cookies Peanut Blossom -are sometimes called “Brown Eyed Susan”.

Serving: 48

 INGREDIENTS

1 cup all purpose flour

½ cup sugar

1 teaspoon baking soda

½ cup firmly packed light brown sugar

2 tablespoon milk

pinch of Kosher salt

1 egg

½ cup shortening

48 chocolate candy kisses

1 teaspoon pure vanilla extract

½ cup peanut butter

 

 

 DIRECTIONS – PEANUT BLOSSOM

Preheat oven to 375° F. In large bowl, sift together, flour, baking soda, and salt – set aside.

With an electric mixer, at low speed blend- shortening, ½ cup sugar, light brown sugar, milk, pure vanilla extract and egg – until light and fluffy.

Add in the peanut butter and blend thoroughly. Stir in the dry ingredients and mix until stiff dough forms.

Shape into 1-inch balls, roll in sugar.

Place 2 inches apart on ungreased cookie sheet. This space allows the air to circulate underneath, preventing the underside becoming moist and heavy.

Use shiny aluminum pans and cookie sheets. They will brown cookies lightly and evenly.

Bake at 375° F for 12 minutes or until golden brown. Immediately top each cookie with a candy kiss, pressing down firmly so cookie creaks around edge.

Remove from cookie sheets.  Place them in a single layer so that air circulate around them. Steam from the cooling cookies evaporates and prevents them from becoming soggy. Cool cookies completely.Serve  & Enjoy.

 NOTE

• The combination of shortening with the peanut butter ensures that the cookies stay chewy.
• Flat cookie sheets with a smooth surface produce the best results because they reflect heat. Rimmed baking sheets are excellent for many things, but NOT for cookie making.

 

 

Photo credit JetSharkLambo on Best Running CC BY