|Peanut Butter Blossoms|
When looking for a recipe to use this year, I was determined to find one calling for butter instead of shortening. A little hard to come by... My next feat was to find a recipe calling for my beloved natural peanut butter, why have the additional sugar from regular peanut butter? Well, I did not find a recipe like this at all. So, if you would also like a Christmas cookie that's a bit more nice and a little less naughty - try this one!
I also went one step further and used white whole wheat flour - it decreases the naughty rating and I really like the "grain-y" texture that wheat flour gives to cookies and other baked goods. If you haven't tried it, I highly recommend Wheat Montana's Prairie Gold white whole wheat flour. I use it in place of all-purpose flour in ALL of my recipes (unless if I'm using their Bronze Chief whole wheat). This post is not sponsored by Wheat Montana, I just truly love their flour!
Peanut Butter Blossoms
about 4 dozen.
1/2 cup butter, softened
1/2 cup dark brown sugar
1/4 cup sugar
3/4 cup natural creamy peanut butter
1 teaspoon vanilla extract
1-1/4 cups white whole wheat flour (Wheat MT Prairie Gold)
1/2 teaspoon baking soda
47 Hershey's Kisses
In a large bowl, cream the butter and sugars until light and fluffy. Add the peanut butter and mix well. Beat in egg and vanilla. Add the flour, baking soda and salt; beat just until blended. Scrape down sides of bowl and press plastic wrap onto surface of dough. Refrigerate for about 30 minutes.
Place some sugar in a bowl. Roll dough into 1-in. balls and roll in sugar. Place on parchment paper-lined baking sheets. Bake at 375° for 8-9 minutes or until tops begin to crack. Immediately place a kiss in the center of each cookie. Cool slightly on baking sheets before transferring to wire racks to cool completely. Store in an airtight container or freeze until Christmas.