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| 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 egg
1 teaspoon vanilla extract
1-1/4 cups white whole wheat flour (Wheat MT Prairie Gold)
1/2 teaspoon baking soda
Dash salt
Additional sugar
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.
One of my all time favorites!
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