For the past several Christmases, from when we were anticipating becoming parents through when Alianna was too young to help, I’ve been dreaming of the day I would have a little helper to make Christmas cookies with me. This year was my dream come true. Ali and I had a great time and she really was a good helper. She rolled peanut butter dough balls in sugar, helped me unwrap Hershey kisses and stuck the kisses into the hot cookies for peanut butter blossoms. She was also the thumbprinter for our raspberry thumbprint cookies.
This is my mother-in-law’s recipe for the world’s best peanut butter blossoms. I’ve been told that they can be even better if you stick the kisses in point first. I’ll try that next year!
Peanut Butter Blossoms
1 can (14 oz.) sweetened condensed milk
3/4 cup peanut butter
1 tsp vanilla extract
2 cups Bisquick
sugar (approx 1/4 cup)
1 bag of Hershey’s kisses
Mix condensed milk and peanut butter until smooth. Add vanilla extract and bisquick. Roll into 1 inch balls and roll in sugar. Bake 6-8 minutes @ 375º on a greased pan. Press Hershey kisses into hot cookies. Kisses will melt and then slowly harden again—don’t touch them while they’re melted! Makes about 2 dozen.
Note: Cookies do not brown on top or sides. Don’t be tempted to over bake them! (There are no “raw” ingredients so no worries.)
I’ll post a blog about these plates soon!