Okay, I know you're thinking, "who does she think she is?" She's not a trained chef and every Christmas cookie baker makes Peanut Blossoms – who doesn’t love a cookie with a Hershey’s Kiss on top? But mine always seem to turn out just right, always soft, never overly browned on the bottom. My sister the chef says I instinctively know the exact moment when they need to come out of the oven. Below I’ve outlined my recipe, handed down for generations (okay, really only 2 generations) that I’ve accidentally perfected. Have a different recipe you think would blow my recipe away? Send it my way. Peanut Blossoms ½ tsp. salt 1 tsp. baking soda ½ c. sugar + extra for rolling before baking ½ c. packed brown sugar ½ c. vegetable shortening ½ c. natural creamy peanut butter (ingredient list should only contain peanuts & salt) 2 T. milk 1 Egg 1 tsp. vanilla (the real stuff) – I add an “overflowing” teaspoon of vanilla 1 ¾ c. flour – lightly spooned into measuring cup and lev...
Wife and mom, dedicated to self-care, exercise and healthy eating.