Peanut Butter Blossoms (Pillsbury Bake-Off Winner, 1958)

Soft peanut-butter cookies rolled in sugar and topped with a milk-chocolate kiss.

Heat oven:
375°F / 190°C. (Leave cookie sheets ungreased.)

Cream together:

• ½ cup shortening

• ½ cup creamy peanut butter

• ½ cup granulated sugar (plus extra for rolling)

• ½ cup firmly packed brown sugar

Blend in:

• 1 large egg

• 2 Tbsp milk

• 1 tsp vanilla extract

Whisk together:

• 1¾ cups all-purpose (or unbleached) flour

• 1 tsp baking soda

• ½ tsp salt

Mix:
Gradually beat dry ingredients into the peanut-butter mixture.

Form cookies:
Shape into 1-inch balls, roll in granulated sugar, and place about 2 in / 5 cm apart on ungreased sheets.

Bake:
8–10 minutes, just until tops begin to crack.

Finish:
Immediately press a milk-chocolate kiss into the center of each hot cookie (the cookie will “flower” around it). Cool 2 minutes on the pan, then move to racks.

Yield: about 4 dozen cookies.

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