Every baker has a version of these traditional Christmas cookies.  Peanut butter blossoms were certainly a part of my Mother’s cookie recipe collection, and a part of our Christmas celebrations throughout my childhood.  The best part of family baking traditions – is the passing down of these recipes.  This is one of my favorites for sure! 

My Mom’s recipe calls for shortening rather than butter.  Although I’ve been tempted to replace the shortening with butter, I prefer to remain true to the original recipe.  After all, these cookies taste amazing exactly as the recipe intended!  

These cookies are best when made small, and slightly UNDER baked.  My recipe makes 38 small cookies.  They will keep in an airtight container at room temp for about 3 days.  I prefer to keep my cookies in the freezer, and take them out as needed.  They will last for about 3 months this way, and remain super fresh!   

Recipe:  

1 3/4 c all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 c sugar
1/2 c packed light brown sugar
1/2 tsp vanilla
1/2 c shortening
1/2 c peanut butter
1 extra large egg
2 Tbsp milk
About 40 Hershey’s kisses, unwrapped

Prepare cookie sheets with parchment paper.  Preheat oven to 350 degrees. 

Combine in a stand mixer using a paddle attachment:  shortening, peanut butter, and sugars.  Blend until light and fluffy.  

Add egg and blend.  Add milk, and vanilla.  Blend til smooth. 

Sift together flour, salt and baking soda.  Add slowly to wet mixture.  Combine til well-blended. 

Form dough into small balls, using your hands.  Balls should be the size of small golf balls, about 2 – 2 1/2 tsp dough.  Roll balls into additional granulated sugar. 

Place balls on cookie sheets, about 1-2 inches apart.  Bake for about 8 min., just until slightly cracked.  They will be lightly browned ONLY on the bottom!  Do not over-bake.  

Remove from oven, and top with a Hershey’s kiss, pressing down slightly.  Replace in the oven for about 2-3 min.  Remove from the oven, and cool completely.  Chill to set the chocolate.