| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Chocolate, Cookies |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Peanut butter |
| 1/2 |
c |
Soft butter |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Brown sugar |
| 1 1/2 |
c |
Flour |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
|
|
MIX TOGETHER: 1/2 cup soft butter |
| 1/2 |
c |
Peanut butter |
|
|
ADD: 1/2 cup sugar |
| 1/2 |
c |
Brown sugar |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla |
|
|
Beat all good and |
|
|
ADD: 1 1/2 cup flour |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt (these 3 sifted together before adding) |
INSTRUCTIONS
From: Alan Kundl's mom!
When I was a kid, I rated these cookies 4 star! Beats the heck out of
Reeses' Peanut butter cups.
################################## #### Peanut Blossom Cookies #### ####
from Alans' Mom #### ##################################
INGREDIENTS: 1 bag of Hersheys' Chocolate Kisses
MIX all thoroughly. Dip out by Tablespoonful and roll by hand into balls.
Ball should be about the size of a hickory nut, so when you press the Kiss
into it, the sides squish up a little.
Put on ungreased cookie sheet. Bake at 375 degrees for 8 minutes. Remove
from oven and press a chocolate kiss into the top of each cookie. (Cookie
will crack around edge when you press kiss on firmly) Bake for another 5
minutes. Should be golden, but don't burn. The Kiss will melt down only a
little bit.
Alan
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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