Peanut Blossoms or NuttZo Blossoms
I've been baking Peanut Blossoms from my 1973 Pillsbury Cookbook for a long time. I've updated the recipe - substituting butter for shortening for example. I've also suggested the use of NuttZo in place of the peanut butter. Nuttzo is a spread of Brazil nuts, almonds, cashews, hazelnuts, pumpkin seeds, flax seeds and chia seeds. It adds more texture and depth to the cookie, and good for you if you have a peanut allergy.
Servings: 60
Calories: 92kcal
Ingredients
- 1/2 cup butter
- 1/2 cup peanut butter or NuttZo
- 1 cup firmly packed brown sugar
- 1 egg
- 2 Tablespoons milk
- 1 teaspoon vanilla
- 1 3/4 cups flour
- 1 teaspoon soda
- 1/2 teaspoon salt
- 1/4 cup sugar
- 60 Hershey's chocolate kisses unwrapped
Instructions
- Preheat oven to 375°. With a mixer, cream butter, peanut butter and brown sugar. Beat in egg, milk and vanilla. Remove from mixer and add flour, soda and salt. Stir until combined.
- Shape dough into 3/4-inch balls. Roll in white sugar. Place 2 inches apart onto greased baking sheets. Bake for 8-10 minutes or until cookie is a light brown color. Remove from the oven and immediately press an unwrapped Hershey's kiss in the center. The cookie may show crackles as you press in the Hershey's kiss.
- Remove with a small spatula to a cooling rack.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Calories: 92kcal