Dolce Mangia
Sweet Eats
Peanut Butter Blossoms

1/2 c shortening
1/2  c peanut butter
1/2  c granulated sugar
1/2  c packed brown sugar
1  t baking powder
1/8  t baking soda
1  egg
2  T milk
1  t vanilla
1 3/4  c all-purpose flour
1/4  c granulated sugar
Milk chocolate kisses or stars

Preheat oven to 350 degrees. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 c granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

Shape dough into 1" balls. Roll balls in the 1/4 c granulated sugar. Place 2" apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into each cookie's center. Transfer to a wire rack and let cool.

To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Time: 1 hour   Makes: 54

The original recipe can be found at: recipedetail.jsp?recipeId=R092364

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