I have been baking up a storm all week in preparation for holiday hosting. Leave your diet at home, friends. This recipe is courtesy of a well-used recipe card from my Grandma McGahey....
Classic Peanut Butter Blossom Cookie
1/2 cup Crisco Butter Flavor All-Vegetable Shortening
1/2 cup Creamy Peanut Butter
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups All Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
48 foil-wrapped milk chocolate pieces, unwrapped
1.HEAT oven to 375°F.
2.CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
3.STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
4.SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
5.BAKE 10 to 12 minutes or until golden brown.
6.TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.
Cookies can be frozen if baked ahead of time! Just let them fully cool and place them in the fridge for 10 minutes first to ensure the chocolate is fully set.