Here’s a recipe distinct from everything else on my blog. For me, this family recipe is synonymous with Christmas, family and mother’s love, and reminds me of my childhood.
Part of what makes this distinct is this: you’re probably thinking, “Is there really Crisco in this NoCrumbsLeft recipe?!” And, in fact, there is. And while you might think I’m tempted to make the recipe more healthful and aligned with the other cooking I do, I’m actually not. My mom has been gone 16 years, and this recipe holds a bit of her magic and is influenced with lots of her love. Every year, I make these around the holidays, and nobody complains.
This year, I was invited by Becca at Displaced Housewife to participate in an Instagram cookie swap with many people I’ve never met. Everyone received one name, baked their cookies, and sent them off. Thanks so much to for including me!
The wonderful cookies I received from my mystery baker Samantha of My Kitchen Love were absolutely spectacular!
Be sure to check out all the blogger’s recipes below.
Peanut Butter Blossoms
- 1/2 cup Crisco Shortening
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 – 3/4 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 bag chocolate Kisses
- parchment paper
Preheat oven to 375ºF.
In a large bowl, cream the shortening, peanut butter, sugar and brown sugar together until combined well.
In a separate bowl, mix the egg, milk and vanilla together with a fork to combine, then add to the larger bowl and combine well.
In a separate bowl, mix the flour, baking soda, and salt. In 3 batches, add this mixture to the other bowl until everything is combined well.
Drop teaspoons onto a parchment paper lined cookie sheet. (I like to weigh each one to be the same, 9/10 of an ounce, so that they all cook evenly). Bake for 8 minutes. Remove from the oven and place a kiss in the center of each cookie. Then bake for 2 more minutes. Remove and let cool.