“Cookies and cakes have been a Christmas treat for centuries. But after two Minneapolis flour millers shaped and embellished tradition, holiday baking was never the same again.” – Tom Webb Pioneer Press from his article 12 Days of Minnesota Christmas: Craving Christmas cookies? Thank Betty Crocker
Enjoy one of my favorite Christmas Cookie!
Peanut Butter Blossoms
Make 48 cookies
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 1/2 cup Butter, softened
- 1/2 cup peanut butter
- 1 large Egg
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 cup sugar
- 48 milk chocolate candy kisses, unwrapped
Heat oven to 375°F.
Combine 1/2 cup sugar, brown sugar, butter and peanut butter in bowl. Beat at medium speed until light and fluffy. Add egg, vanilla and salt; continue beating until well mixed. Add flour and baking soda; beat at low speed, scraping bowl often, until well mixed.
Shape dough into 1-inch balls. If dough is too soft, refrigerate 30-60 minutes. Roll balls in 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets.
Bake 8-10 minutes or until very lightly golden brown. Immediately press 1 chocolate kiss in center of each cookie. Remove to cooling racks.