48 Hershey's Kisses Milk Chocolate
1/2 cup shortening (solid white)
3/4 cup creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
FRESHMAN TIP:(Remember how we did this in past blogs?)
2 tablespoons milk
1 teaspoon vanilla extract
1and 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
more granulated sugar ( you will understand near the end of the recipe)
Heat your oven to 350 degrees.
Remove the wrappers from all 48 chocolate kisses. Remember, if you can't resist temptation, and you decide to eat one, or two, or
Mix the shortening and peanut butter in your bowl until it is well blended.
Add the 1/3 cup of granulated sugar and packed brown sugar.
Beat until fluffy.
Add the egg, milk and vanilla and mix well.
In a separate bowl, mix together the flour, baking soda, and salt.
Gradually beat into the peanut butter mixture.
After all your ingredients are well combined, start shaping the dough into 1 inch balls.
Place the granulated sugar in a bowl. Try to use one that is medium sized and not too shallow.
Place your rolled balls of dough into the sugar and roll it around in to coat it with sugar.
Place them on your parchment covered cookie sheet.
Bake 8-10 minutes. I like to check mine at 8 minutes just to be sure. You may want to turn your cookie sheet around in the oven at this time. Not all ovens bake evenly.
When you take your cookie sheet from the oven, place it so you can work with it and not burn yourself.
Place a chocolate kiss in the middle of each cookie. Press down slightly, but not too hard. The cookie will crack around the edges, but don't worry. That's what makes them beautiful!
Cool on a wire rack until you can't wait any longer, or they cool off!