Peanut Butter Blossom Cookies
1/2 cup crisco butter shortening
1/2 cup creamy peanut butter, room temperature
1/2 cup granulated sugar
1/2 cup firmly-packed brown sugar
1 tablespoon milk
1 teaspoon pure vanilla extract
1 3/4 cups AP (all purpose) flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar (set aside)
48 Chocolate Candy Kisses, unwrapped
Preheat oven to 375 degrees.
Line cookie sheet with parchment paper.
In a large bowl, cream shortening and peanut butter until light and fluffy. Gradually add 1/2 cup granulated sugar and brown sugar; beating until light and fluffy.
Next add the egg, milk, and vanilla extract; beat well.
Mix in the flour, baking soda, and salt; stir into creamed mixture until well mixed.
Roll dough into 1 inch balls (I use a cookie scoop to get uniform cookies) and roll into sugar that you have set aside.
Bake for 7 minutes. After baking; press a chocolate Kiss into the center of each cookie. Return to oven and bake an additional 2 minutes. Remove from oven and let cool on cookie sheet for 1 minute. Remove from cookie sheet and let cool on wire cooling racks.