Peanut Butter Blossoms

     My guess is that many of you already possess a copy of some version of Peanut Butter Blossoms. These delightful cookies have been around for ages and almost always make an appearance at cookie swaps and holiday parties. I happen to think, though, that the specific recipe I inherited from my grandmother is the best version to be found which is why I am sharing it with you!

    Peanut Butter Blossoms have always been my mom's favorite Christmas cookie and I treasure the memories I have of her sneaking down to my grandmother's basement to retrieve some from the lid on the deep freezer in the "canning room." My grandparents never canned in the room but they did store all the jars of food they had put up from their garden. My grandmother also had deep chest freezers in the room which is where the stacks and stacks of Tupperware that held a dazzling array of Christmas cookies and candies could be found. I would give anything for a piece of her Peanut Butter Fluff during the holidays. I tried once to make it but failed miserably. It might be time, though, to try again!

    I did try years ago, however, to attempt making the Peanut Butter Blossoms and by now I think I have them pretty near perfected! My family and I made a batch tonight and had so much fun working together to get them done. My four-year-old loves to unwrap the Kisses which cuts my work down quite a bit. Seeing that my recipe card was growing quite faded, my ten-year-old offered to recopy it for me and so now I have a copy in her sweet handwriting. What a treasure! She even added her own line to the end: "Let cool and enjoy!"

   If you haven't finished your holiday baking this year and are looking for one more item to add to your own storehouse, I would encourage you to make a batch of these cookies! One thing to note, though, is that White Lily flour truly works best in these cookies. I would also caution you against overbaking them even by a minute as they are best when they are soft.

Peanut Butter Blossoms (click for printable version)

1 3/4 cups flour (White Lily is best)
1/2 teaspoon salt
1 teaspoon baking soda

1/2 cup butter, softened
1/3 cup smooth peanut butter
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla

sugar for rolling

Hershey Kisses, unwrapped

Preheat oven to 375 degrees. Line baking sheets with parchment paper.

Sift together flour, salt, and baking soda. Set aside.

Cream butter, peanut butter, and brown sugar together until well blended. Add egg and vanilla and beat until creamy.

Turn mixer to low and gradually add sifted flour mixture, beating just until blended.

Shape into walnut sized balls using a cookie scoop if available. Roll gently in sugar and place at least 1" apart on parchment lined baking sheets.

Bake for 5 minutes. Remove pans from oven and place one unwrapped Hershey Kiss in the middle of each cookie and press lightly just until cookies crack slightly. Be careful not to press too hard as cookies will fall apart if you do.

Return cookies to oven to bake for 2 minutes more.

Let cool and enjoy!