Peanut Butter Blossoms
- Nonstick cooking spray
- 2 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon fine salt
- 1 cup smooth peanut butter (not natural)
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1/4 cup vegetable shortening
- 1 3/4 cups packed light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups peanut butter chips
- Your favorite jelly thinned with a splash of liqueur (optional)
- 48 to 60 chocolate kiss candies
- Adjust the oven racks to the upper and lower thirds and preheat the oven to 375 degrees F. Coat 2 baking sheets with cooking spray
- Combine the flour, baking soda and salt in a medium bowl.
- Set aside.
- Beat the peanut butter, butter and shortening in a large bowl with an electric mixer on medium high until smooth, about 1 minute.
- Add the brown sugar and continue to beat until light and fluffy, about 4 minutes.
- Add the eggs and vanilla and continue to beat until incorporated.
- Add the flour mixture in two batches and beat on medium until incorporated.
- Fold in the peanut butter chips.
- Scoop out level tablespoons of dough, roll into balls and space about 2 inches apart on the prepared baking sheets.
- (You will need to bake the cookies in batches; allow the baking sheets to cool in between batches.)
- Bake until the bottoms and edges of the cookies are golden brown but the middles are still soft, about 10 minutes.
- (The cookies will bake a bit after they come out of the oven).
- Indent the warm cookies with the rounded bottom of a teaspoon.
- If using jelly, fill each indent with some jelly.
- Top each with a chocolate kiss candy.
- Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a rack to cool completely.
nonstick cooking spray, flour, baking soda, salt, smooth peanut butter, unsalted butter, vegetable shortening, brown sugar, eggs, vanilla, peanut butter, favorite jelly, chocolate
Taken from www.foodnetwork.com/recipes/nancy-fuller/peanut-butter-blossoms.html (may not work)