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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 4 |
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This recipe goes back years to when my son was small, I can't remember where I got it from but it has remained a favorite! don't substitute the shortening for butter as the cookies will spread too much, and loose their shape making it almost impossible to press a kiss in the middle! Ingredients:
1 cup butter flavor crisco (use only shortening not butter) |
1 cup peanut butter (creamy) |
1 cup firmly packed brown sugar |
1 cup white sugar |
2 eggs |
1/4 cup milk |
2 teaspoons vanilla |
3 1/4 cups all-purpose flour |
2 teaspoons baking soda |
1 teaspoon salt |
granulated sugar, for rolling |
72 -90 milk chocolate kisses, unwrapped |
Directions:
1. Set oven to 325 degrees.
2. In a large bowl, combine Crisco shortening, peanut butter, brown sugar and 1 cup white sugar; beat at medium speed of an electric mixer until well blended.
3. Beat in eggs, milk and vanilla.
4. Combine flour, baking soda and salt; mix into creamed mixture at low speed, just until blended (dough will be stiff).
5. Form dough into 1-inch balls; roll in granulated sugar.
6. Place 2 inches apart on ungreased cookie sheet.
7. Bake for 8 minutes; remove from oven, press milk chocolate kiss into the center of each cookie (do this when still warm).
8. Return to oven; bake 3 minutes longer.
9. Remove to cooling rack.
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