For Christmas, my mother made her wonderful Peanut Blossom Kisses. This is another cookie I have loved since I was a child! Hershey Kisses were just so much fun to look at, open, and eat. Then around Christmas they came in beautiful wrapped colors just like little Christmas gifts. I loved looking at them in a glass bowl overflowing with Hershey Kisses and by the end of the night the bowl was filled with empty wrappers!
Then there were the Peanut Blossom Kisses cookies containing a Hershey Kiss candy. Could it get any better? It was important that the cookie portion was in the correct relation to the Hershey Kiss. I do not want the cookie to overtake the chocolate. And my mother always got that ratio correct. I like to eat the cookie with some of the candy making sure I leave enough of the Hershey Kiss as the finale.
Yep, Hershey Kisses are one of my weaknesses and I do not keep them in the house. Far too dangerous! Below is my mother’s recipe and I hope you enjoy it.
How about you – are Hershey Kisses your weakness? Or perhaps you have a different favorite candy?
1 3/4 cup flour
1/2 tsp salt
1/2 cup brown sugar
1/2 cup Crisco
1 tsp vanilla
1 tsp soda
1/2 up sugar
1/2 cup peanut butter
2 tbsp milk
1/2 cup sugar for topping
48 Hershey Kisses, unwrapped
In a large bowl, blend together all ingredients except the Hershey Kisses and the 1/2 cup sugar for the topping. Shape dough into balls using a tblsp. Roll each shaped dough into the sugar that you put aside for the topping and place on a cookie sheet. Place each completed cookies a couple of inches apart. I like to line my cookie sheets with parchment paper for easy clean up.
Bake in a preheated 375 degree F oven for 10 – 12 minutes. Immediately, top each hot cookie with a Hershey Kiss. Let cool on the pan, remove to a cooling rack, and then store in an air-tight container.