Cookie Bookie

Peanut Butter Blossom Cookies

96 Hershey Kisses
1 cup shortening
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed light brown sugar
2 eggs
4 tablespoons milk
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour (fluff and scoop out of container, don’t spoon into cup)
2 teaspoons baking soda
1 teaspoon salt
1/3 cup additional granulated sugar for rolling

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1 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.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. 

Makes 96 cookies.