Fall is here and baking season begins. Peanut butter blossoms are tiny delicious little bites with a Hersheys kiss pressed in the center after baking. I have posted the recipes for banana bread and chocolate chip cookies in previous posts. Here’s how to make them:

Peanut butter blossoms

Makes 48 small cookies

48 Hersheys kisses unwrapped

1/3 c light brown sugar packed

1/3 c granulated sugar

3/4 c creamy peanut butter

1/2 c vegetable shortening

1 egg

2 tbs milk

1/2 tsp salt

1 tsp vanilla

1 tsp baking soda

1 1/2 c flour

1/3 c granulated sugar for rolling

Heat oven to 375 degrees. Beat the shortening and peanut butter until well blended. Add the brown and granulated sugar and beat until fluffy. Add the egg, 2 tbs milk and vanilla, beat until combined. Sift the flour, baking soda and salt and add to the peanut butter mixture beating only until combined. Note: remove the wrapper from the kisses before starting to make the dough.

Roll into 1 inch balls, roll in sugar and place on baking sheet lined with parchment or silpat.

Bake 8-10 minutes they will not be browned on top (be careful not to overbake). Remove from the oven and immediately press a Hersheys kiss in the middle while they are hot, the cookie will crack, that’s ok it’s supposed to. Place cookies on cooling rack and let them cool completely before serving.

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