Peanut Blossom Cookies

The ubiquitous Peanut Blossom Cookie, with its telltale Hershey's Kiss on top, boasts about as many recipe variations as the Chocolate Chip Cookie. Somewhere along the line, the recipe was modified to contain (egads!) shortening and there was just something about shortening in cookies that Grandma didn't care for. Sometimes it couldn't be avoided (as in Snickerdoodles--although I think she kept the butter version for these too!), but Grandma was of the mind that shortening was useful only in pie crusts and that's about it. The flavor of it just didn't cut it in cookies--especially these cookies. All that to say that I am so thankful Grandma held onto her original recipe for these delights, which called for a stick of butter. God bless her.

Also, I wanted to share this recipe for my dear peanut-butter-loving friend, Maggie. This one's for you kid!

Peanut Blossom Cookies

1/2 cup butter, softened

1/3 cup chunky peanut butter (or creamy, if you prefer)

1/2 cup granulated sugar

1/2 cup brown sugar, lightly packed

1 unbeaten egg (at room temp)

1 tsp vanilla

1 3/4 cup flour

1 tsp baking soda

1/2 tsp salt

Hershey's Chocolate Kiss candies

Cream butter and peanut butter. Add sugars until light and fluffy. Beat in egg and vanilla. Sift all dry ingredients and add to creamed mixture. Mix to blend. Shape dough into one-inch balls. Roll balls in granulated sugar. Place on greased cookie sheet. Bake at 375F for 8 minutes. 

Remove from oven; top cookies with Chocolate Kisses. Press down firmly until cookies crack around edge. Replace in oven for 2-5 minutes until golden brown. Makes 3 dozen cookies.