With the swap items finished up I can turn my attention to the color challenge proffered by Dry Gulch and the Art Jewelry Elements Snowflake ( I won one from Diana @ Suburban Girl Studios!!) I have ideas, oh have I ideas! annnddd..... I got a box of goodies fro Rio Grande. Silver prices dipped and I took advantage of it while I could. Yup I am going to try my hand at bezeling and flush setting itty bitty czs, yes I am I am. If you could see the grin on my face. This is the best end to the year/beginning, I'm a happy camper.
So since my nose is to the grindstone so to speak for the next couple weeks and and festivities Merry Merry to you and yours! I though I had better get a cookie recipe up here for you!
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| Yum! |
These are MY all time favorites they never hang around my house very long.
Peanut Butter Blossoms
- 48 HERSHEY'S KISSES Brand Milk Chocolates
- 1/2 cup shortening or butter (shortening keeps them fluffy but butter tastes better)
- 3/4 cup Peanut Butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- A couple Tbs of granulated sugar for rolling the balls in
Directions
1. Heat oven to 375°F.
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. (my oven likes the 8 minute mark)
5. While cookies are baking remove wrappers from kisses.
6. With about a minute or two to go press kisses into the center of cookies and return to oven; cookie will crack around edges.
7. When done remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies of yummy goodness.
We're thinking of making some sugar cookies this year so maybe we'll post the recipe next week.
Thanks for stoppin by!
Merry Merry!
Dana
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