Peanut Butter Blossoms
1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
1/2 cup Jif® Creamy Peanut Butter
1/2 cup firmly packed brown sugar
3/4 cup sugar, divided
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
48 foil-wrapped milk chocolate kisses, unwrapped
- HEAT oven to 350°F.
- BEAT shortening, peanut butter, brown sugar and 1/2 cup sugar in large bowl with mixer on high speed until light and fluffy, about 4 minutes.
- BEAT in egg, milk and vanilla until blended. Stir flour, baking soda and salt in medium bowl until blended. Add to creamed mixture. Beat on low speed until dough forms.
- PLACE remaining 1/4 cup sugar in small bow. Roll dough into 1-inch balls. Roll in sugar to coat. Place 2 inches apart on baking sheet.
- BAKE 10 to 11 minutes or until golden brown. Cool on baking sheet 1 to 2 minutes. Top each cookie with chocolate kiss. Remove to wire rack to cool completely.
Serving Size (1 cookie), Calories 100 (Calories from Fat 100), Total Fat 5g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 5mg, Sodium 70mg, Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 6g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 2%.