| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Cookies, Desserts, Peanut butt | 48 | Servings | |
INGREDIENTS
| 1/2 | c | Shortening |
| 3/4 | c | Creamy peanut butter |
| 1/3 | c | Sugar |
| 1/3 | c | Packed light brown sugar |
| 1 | Egg | |
| 2 | tb | Milk |
| 1 | ts | Vanilla extract |
| 1 1/2 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| More sugar; for rolling | ||
| 1 3/4 | c | Mini kisses; any variety, 10 oz. |
INSTRUCTIONS
Heat oven to 375 F. In large bowl, beat shortening and peanut butter until well blended. Add 1/3 cup sugar and brown sugar, beat until light and fluffy. Add egg, milk and vanilla and beat well. Stir together flour, baking soda and salt. Gradually add to peanut butter mixture, beating until well blended. Shape dough into 1 inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8-10 minutes or until lightly browned. Immediately place 3 mini kisses on top of each cookie, pressing down slightly. Remove from cookie sheet to wire rack. Cool completely. Makes 4 dozen cookies. Recipe by: Hershey's Advertisement Posted to MC-Recipe Digest V1 #948 by Roberta Banghart <bobbi744@sojourn.com> on Dec 07, 1997
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