Difference between revisions of "Grandma C's Peanut Butter Blossoms"
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| − | Recipe by: [[:Category:PezMaster's recipes|PezMaster]] Uploaded by [[:user:Drimble Wedge|Drimble Wedge]] | + | Recipe by: [[:Category:PezMaster's recipes|PezMaster]] Uploaded by [[:user:Drimble Wedge|Drimble Wedge]] <br><br> |
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| + | [[image:Thumbprint_blossom_gingersnap.jpg]] | ||
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| + | '''L-R: [[Cherry-Walnut Thumbprints]], [[Grandma C's Peanut Butter Blossoms]], [[Chez Panisse Gingersnaps]]''' | ||
[[category:Baking]][[Category:Chocolate]][[Category:Cookies]][[Category:Peanut Butter]] | [[category:Baking]][[Category:Chocolate]][[Category:Cookies]][[Category:Peanut Butter]] | ||
Latest revision as of 04:08, 10 October 2011
Recipe by: PezMaster Uploaded by Drimble Wedge
L-R: Cherry-Walnut Thumbprints, Grandma C's Peanut Butter Blossoms, Chez Panisse Gingersnaps
- 1/2 cup butter or shortening
- 3/4 cup peanut butter
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 egg
- 2 tbsp. milk
- 1 tsp. vanilla extract
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- additional granulated sugar
- chocolate kisses or chopped milk chocolate
- Preheat oven to 375 degrees F.
- Mix the dry ingredients and set aside
- Mix peanut butter and butter/shortening until well-combined. Add the sugars and cream until light and fluffy. Add the egg, extract, and vanilla and combine thoroughly.
- Chill the dough for 15-30 minutes and then shape dough into 1-inch balls.
- Roll in granulated sugar
- Bake 8-10 minutes or until lightly brown. Immediately place chocolate piece on top and press down lightly until the cookie cracks. Remove from pans and cool on wire rack.
(makes 4-5 dozen)
