This recipe has been in my files so long that I can barely read it anymore. Easy enough for beginners, this is one of our all time family favorites.
48 HERSHEY’S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 Heat oven to 375°F. Remove wrappers from chocolates.
2 Beat shortening and peanut butter in large bowl until well blended. Add 1/3 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.
About 4 dozen cookies.
Nutritional Information per serving (1 cookie):
Calories: 90, Total Fat: 6g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 75mg, Total Carbohydrate: 10g, Dietary Fiber: less than 1g
Editor’s note: We at TSB thought it would be fun to kick off December by thinking cookies – lots of cookies for the holidays. In anticipation of the TSB Cookie Exchange on Thursday, Dec. 15, at 7 p.m., we will be posting a cookie recipe a day, most of which will be taken from my own kitchen files of family favorites. Do you have a favorite recipe? Post yours on TSB, just hit “I Have a Story to Share” on the home page and fill in the template. We will post your recipe with ours for our readers to enjoy.