How to bake Peanut Butter Kiss Cookies
Happy Valentines Day!! Most of us, already know that we could better off without some of our daily habits. Yet, we prefer to go about our life with in our comfort zones. Be it, taking a different route than usual; changing our parking spot; or cutting down on our caffeine. Although most of our habits are harmless; mine wasn't. If there is a time of the day, that i eagerly await; it was my evening tea/chai time. I don't remember exactly when, I turned into an addict from a casual tea drinker.
My cuppa tea was my getaway from all the craziness in my life. Me, my piping hot mug of desi chai & a favorite TV show or a book. It was a sacred ritual for me. Everything else had to wait; be it the chores, kids or anything else. I started believing that, my mug of caffeine could make my day better. Even my better half had learnt, (through trial and error) not to ask for any favors until I was done with my ritual!!
Although, i had known for a few years that my afternoon tea had a detrimental influence on me - It never hit me, that I had an option to quit. My main concern was the significant trouble i had falling asleep. Yet, I attempted in vain to adapt myself to my cup of chai, by altering the quantity, and the time of the day. The changes would only help initially, but caffeine still had the same properties. Decaff just wouldn't cut it for me. So, I finally decided to cold turkey and have been clean for more than month now. I could call it my impromptu new year resolution :)
Ingredients for about 50 cookies:1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 tsp baking powder
1/8 tsp baking soda
2 Tbsp milk
1 tsp vanilla extract
1 3/4 cups all purpose flour
1/4 cup granulated sugar
About 50 milk chocolate kisses, unwrapped
- Preheat oven to 350°F. In large mixing bowl beat shortening & peanut butter with an electric mixer on low to medium speed until both ingredients have blended. Add the 1/2 cup sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping the bowl occasionally.
- Beat in egg, milk & vanilla until combined. Add the flour in two batches & mix in as much of the flour as you can with the electric mixer on low speed until stiff dough forms. Use a wooden spoon or your fingers to mix in any remaining flour.
- Shape dough into 1-inch balls; roll the balls in the 1/4 cup sugar to coat. Place 2 inches apart on un-greased cookie sheets.
- Bake at 350°F. for 10 to 12 minutes or until edges are firm & bottoms are light brown. Immediately press a chocolate kiss into the center of each cookie, pressing down gently so cookie cracks around edge, but doesn't break apart. Transfer cookies to wire rack & let it cool.
- Shelf life - Store at room temperature for up to three days or freeze for up to three months.
Sharing this yummy recipe (Peanut Butter Blossoms) from Better Homes & Gardens - Very Merry Cookies with my friends at Sri Valli's CCChallenge.