Rolo Blossom Cookies

• 1/2 cups Crisco Shortening
• 3/4 cups Creamy Peanut Butter
• 1/3 cups Sugar
• 1/3 cups Packed Brown Sugar
• 1 whole Egg
• 2 Tablespoons Milk
• 1 teaspoon Vanilla Extract
• 1-1/2 cup Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1 cup Sugar (for Rolling)
• 48 whole Rolo Candies, Unwrapped

1. Preheat oven to 350F.
2. Cream together shortening, peanut butter, sugar and brown sugar in a large bowl until fluffy. Add egg, milk and vanilla and beat well. Set aside.
3. In a separate bowl, stir together flour, baking soda and salt. Then gradually stir this into the peanut butter mixture.
4. Shape dough into 1-inch balls (using a 1 Tablespoon sized cookie scoop if possible). Roll the balls in sugar and place on an ungreased cookie sheet.
5. Bake in the preheated oven for 8-10 minutes or until lightly browned. Remove from the oven and immediately press a Rolo into the center of each cookie. The cookies will crack around the edges. Remove from the cookie sheet to a wire rack. Cool completely.

crisco shortening, peanut butter, sugar, brown sugar, egg, milk, vanilla, flour, baking soda, salt, sugar

Taken from tastykitchen.com/recipes/desserts/rolo-blossom-cookies/ (may not work)