Are you guys ready for some holiday baking? I know, it’s probably hard to switch from Thanksgiving to Christmas right away but the next 24 days are going to fly by so fast and if you’re like me, I try to suck in every bit of it while not completely loosing my sanity in the midst of all the holiday hustle. So, yes there is a very short break between all the craziness of Thanksgiving prep and Christmas and in food bloggers world, there is really never a break as I’ve been Christmas baking way before Thanksgiving and by the time this month is over, I’m probably going to be set until next year.
You guys probably already picked up from prior posts that I’m not a big baker and prefer savory dishes over sweet but around the holidays, I do enjoy baking, especially simple things like cookies. Couple years back, I baked a ton of different cookies and shipped them out to family and friends as gifts. It was a lot of fun and they still remember and ask for more, so this year seemed like a perfect year to do it all over again while sharing some of my favorites with you guys.
You know why I love a cookie? Because they’re tasty, hard to screw up, and can easily be prepared days in advance. In the next couple weeks, you can expect a combination of family favorites to new recipes that I’ve adapted, to most “pinned” recipes out there. A little bit of everything for every picky cookie lover in your life. Whether you’re giving them away as gifts, doing a cookie exchange, or just crave the smell of freshly baked cookie, I got you covered guys for next 12 days at least.
Today, I’m sharing Peanut Butter Blossoms also known as Kiss Cookies. Holiday classic and one of the most popular “pinned” recipes. Combination of peanut butter, shortening, and brown sugar remind of a sugar cookie but with a little more bite and a whole lotta peanut butter. Cherry Cordial Creme filled Hershey Kiss Chocolates give these an unexpected bite and are a tasty creamy addition to the nutty peanut butter. These also make great gifts as they are small, delicate and fit perfectly into a mason jar.
- Preheat the oven to 350F.
- In a large bowl, beat shortening and peanut butter with an electric mixer on medium speed until combined. Add 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined. Beat in egg, milk, and vanilla. Gradually add flour and beat in as much as you can or you can also use a wooden spoon to stir in the flour. The dough should be a crumbly consistency.
- Place the remaining 1/2 cup granulated sugar in a small bowl. Shape dough into 1-inch balls. Roll the balls in sugar to coat and place on a parchment lined baking sheet, about 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden and firm.
- While the cookies are baking, unwrap approximately 35-40 Kisses Milk Chocolates.
- Immediately after the cookies are done baking, press Kisses Milk Chocolates into the center of each cookie and transfer to a wire rack to cool. You want to do this quickly or the cookies will crack as they begin to cool when you try press the chocolates.
adapted from Better Homes and Garden magazine “100 Best Cookies” 2014