Picture Perfect Cooking

Last Christmas, I was looking for a few new sweets to try and I kept seeing this recipe again and again.  It looked so good and pretty simple, too, so I decided to add it to my holiday cookie/candy tray.  You can’t go wrong with peanut butter and chocolate and this little cookie is no exception.  I really liked it and will definitely be making it again!

40 HERSHEY’S KISSES Brand 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

Preheat the oven to 375 degrees and prepare a cookie sheet with parchment paper or a silicone mat.  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. Unwrap the chocolate Kisses while the cookies are baking.  Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. I had to play around with my camera while I was waiting for the cookies to bake.

Please join me and other wonderful cooks over at Miz Helen’s Country Cottage for Full Plate Thursday.