| 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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