Saturday, October 24, 2009
Peanut Butter Blossoms
Adapted from recipe by Hersheys
48 Hershey Kisses
1/2 cup shortening
3/4 cup peanut butter (I used reduced fat)
2 TBS + 2 tsp Splenda sugar blend
2 TBS + 2 tsp Splenda brown sugar blend
2 TBS milk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp salt
Preheat oven to 375.
Beat shortening and peanut butter in large bowl. Add Splenda sugar blend and Splenda brown sugar blend, beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into mixture.
Shape dough into 1 inch balls. Roll in sugar; place on ungreased cookie sheet.
Bake 8-10 minutes (I baked for 8) or until lightly browned. Immediately pressed an unwrapped Hershey Kiss into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.
Yield: 4 dozen
These are Patrick's favorite cookies and he asked me to make some for him to take to work this week. Hopefully there will be enough left because we keep eating them! There are one of my favorites to make at Christmas as well.
I wasn't thrilled with using shortening, but I don't make enough recipes that call for it to know what to substitute for it. I'll have to figure that out for next time.