Sometimes a classic is a classic for a reason. I mean there are some classics that we eat because they are a classic (hello, cranberries out of a can), but I think this cookie truly holds it own. I know that if it was a "new" cookie, I would love it just as much! I honestly do not know why we only make these around the holidays. I always grew up with it being a Christmas cookie....but it is just peanut butter and chocolate! I think it should be year round!
Speaking of classics, why are all of the "classics" made with a can of this or a box of that? Recently I was watching Julie & Julia and it came to the part where the editors told Julia Child that American woman want to be able to cook it fast and with a can of whatever. Why were so many recipes including 2 or 3 canned ingredients? Now, not gonna lie, I can not have Thanksgiving or Christmas without Green Bean Casserole and it must have a can of cream of mushroom soup.
That all being said, lets ooo and ahh at this can free, box free classic...
Now if you are looking to make an updated version of these classics, please check out this cool mint version over on Recipe Girl!
Peanut Butter Blossoms
You will need:
48 Hershey's Kisses Milk Chocolates
1/2 cup shortening
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
Heat oven to 375°F. Remove wrappers from chocolates
.
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.
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.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. 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.
Source: Hershey's Kitchens
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9 comments:
They look amazing! I love the pictures, and also your blog design. I'll be back! (But I'm not a terminator, promise!)
Ciao Jessica!!! sei bravissima!!! questi biscotti mettono fame!!!!! un abbraccio!
48 kisses... how many bags is that... so I know not to over buy?
I've been wondering why these are considered Christmas cookies!
I LOVE THESE!!!!
These look so good, and I love the new layout. It's such a fresh & cute look, it totally fits you to a tee! Just adorable!!!
My sister in law makes batches of peanut blossoms for the holidays. I love them! For months following Christmas, I am still eating them out of the freezer. Love it! This is a great classic American cookie recipe.
I just made a double batch - and for the record, there is no need to make any adjustments for high altitude. I'm in Colorado Springs and these came out beautifully 'licious. :o) Thank you!!!
These sounds so yummy and are so cute! :)
I'm back to copy your recipe below and the candy cane bark! Doing batches to give to friends and thought these would be perfect! Thanks for sharing! :)
Hope you are having a great weekend and that you and your family have a blessed and wonderful Christmas! ~hugs, Rhonda
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