I got the idea to decorate these from Betty Crocker. The peanut butter blossom cookie is already such an adorable cookie with a kiss smack in the middle... but I just couldn't resist!
But lets make the cookies first...
Using an electric mixer, beat shortening and peanut butter together until creamy. Add 1/3 cup granulated sugar and brown sugar, beating until fluffy. Add egg, milk and vanilla; beat well. In a separate bowl, sift together flour, baking soda and salt; gradually beating dry ingredients into wet mixture until dough forms.
Using your hands, shape dough into 1-inch balls.
Roll shaped balls in granulated sugar; turning completely to coat. Place sugared balls of dough onto a cookie sheet lined with parchment paper for easy clean-up.
Bake in a preheated 375 degree F oven for 8 to 10 minutes or until cookies turn a very pale brown. Immediately remove sheet from oven and press a Kisses® Chocolate into the center of each cookie.
Carefully remove cookies from cookie sheet to wire rack and allow to cool completely.
Store cooled cookies in an airtight container....or decorate :)
To Decorate:
Believe it or not the Kisses do not really melt when you press them into the hot cookies. (They melt just enough to adhere to the the cookie but I was worried I would end up with a puddle of chocolate. Nope.) So, since sprinkles wont really stick to a dry surface dip the cookie (Kiss only!) into a cup of water, like so....
But lets make the cookies first...
Hershey’s® Kisses® Peanut Butter Blossom Cookies
(recipe courtesy Hershey’s)
- 48 Hershey’s® Kisses® Milk Chocolates, unwrapped
- 1/2 cup shortening
- 3/4 cup Reese’s Creamy Peanut Butter (Use what ever PB you'd like)
- 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
Using an electric mixer, beat shortening and peanut butter together until creamy. Add 1/3 cup granulated sugar and brown sugar, beating until fluffy. Add egg, milk and vanilla; beat well. In a separate bowl, sift together flour, baking soda and salt; gradually beating dry ingredients into wet mixture until dough forms.
Using your hands, shape dough into 1-inch balls.
Roll shaped balls in granulated sugar; turning completely to coat. Place sugared balls of dough onto a cookie sheet lined with parchment paper for easy clean-up.
Bake in a preheated 375 degree F oven for 8 to 10 minutes or until cookies turn a very pale brown. Immediately remove sheet from oven and press a Kisses® Chocolate into the center of each cookie.
Carefully remove cookies from cookie sheet to wire rack and allow to cool completely.
Store cooled cookies in an airtight container....or decorate :)
To Decorate:
Believe it or not the Kisses do not really melt when you press them into the hot cookies. (They melt just enough to adhere to the the cookie but I was worried I would end up with a puddle of chocolate. Nope.) So, since sprinkles wont really stick to a dry surface dip the cookie (Kiss only!) into a cup of water, like so....
Be careful not to get the cookie part in the water...soggy cookies are not all that good - unless of course they were dipped in milk : )) Yummm...
If your Kiss falls into the water just fish it out and stick it right back on to the cookie. No damage done.
Now sprinkle your cookie!
If your Kiss falls into the water just fish it out and stick it right back on to the cookie. No damage done.
Now sprinkle your cookie!
Nutritonal Stats: (makes 36 cookies)
Calories 133, Fat 8.1g, Carbs 12.9g, Sugars 7.8g, Protein 2.7g
Calcium 2%, Iron 3%
1 comment:
I love kiss cookies but never thought of putting little festive sprinkles on them--it makes them so adorable! Great idea!!
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