Peanut Butter Kisses

• 2-1/2 cup all-purpose flour
• 1 cup creamy peanut butter
• 3/4 cup butter
• margarine, softened
• 1/2 cup dark brown sugar, packed
• 1/2 tsp. double-acting baking powder
• 1/4 tsp. salt
• 2 eggs
• 48 milk chocolate kiss candies

1. Into large bowl, measure all ingredients except kiss-type candies.
2. With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with rubber spatula.
3. Shape dough into a ball; wrap with plastic wrap.
4. Refrigerate dough 1 hour or until easy to handle.
5. Preheat oven to 375F.
6. Shape dough into one-inch balls, 2-inches apart, on ungreased cookie sheets.
7. With floured 4-tined fork, press on top of dough to make cross design.
8. Bake cookies 15 minutes or until cookies are golden; quickly press a milk-chocolate candy into center of each cookie.
9. With pancake turner, carefully remove cookies to wire racks to cool.
10. Store in tightly covered container to use up within 2 weeks.

flour, peanut butter, butter, margarine, brown sugar, doubleacting baking powder, salt, eggs, milk

Taken from www.foodgeeks.com/recipes/2763 (may not work)