| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Desserts, Cookies |
48 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
All purpose flour |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1 |
|
Stick (8 T.) unsalted butter at room temp |
| 3/4 |
c |
Lightly packed brown sugar |
| 3/4 |
c |
Granulated sugar,separated |
| 1/2 |
c |
Smooth/crunchy pnut butter |
| 1 |
ts |
Vanilla extract |
| 1 |
|
Egg |
| 48 |
|
Hershey's kisses,unwrapped |
INSTRUCTIONS
Preheat 375. Line 2 cookie sheets with parchment or lightly grease. Sift
flour, b. soda and salt in small bowl. Set aside. Use electric mixer on
medium cream butter, brown sugar, 1/4 c granulated sugar, peanut butter and
vanilla in med. size mixing bowl till light & fluffy- 2-3 minutes. Stop
mixer twice and scrap bowl with spatula. Add egg. Blend on medium until
almost incorporated, about 10 sec, scrape bowl. Add sifted dry ingredients
on low and blend 15 seconds. Stop & scrap, then blend till smooth, about 5
sec. more. Measure out 48 rounded teaspoons of dough; roll them into balls
with hands. Dip one side of ball in remaining 1/2 cup sugar. Place 2 inches
apart, sugar side down on baking sheets. Bake until light brown, 8 to 10
minutes 375. Remove from oven. Press KISS flat side down firmly into
center to embed. Carefully remove cookies from pan and place on plate or
cooling rack. Per serving: 100 cal, 5 gm fat, 11 mg chol, 48 mg sodium.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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