Wednesday, April 20, 2011
This quick and easy cookie recipe came from a friend and neighbor years ago. Recently, I had a reason to dig it out of my recipe box for an upcoming art show I was in and volunteered to make cookies for the event.
1 ¾ cups of sifted flour
1 teaspoon baking soda
½ teaspoon salt
½ cup butter or margarine
1/3 cup peanut butter (I used Smart Balance creamy peanut butter)
½ cup sugar
½ cup packed brown sugar
1 unbeaten egg
1 teaspoon vanilla
Beat all ingredients well. Blend in the dry ingredients gradually and mix thoroughly.
Shape dough into balls using a rounded teaspoonful for each. Place on greased baking sheets. (I found a teaspoon too big as the cookies spread and get larger as they bake.)
Bake in 375 degree oven for 8 minutes. Remove from oven. Top each cookie with a chocolate kiss (I use Hershey’s Dark Chocolate Kisses) pressing firmly so the cookies crack around the edge. Let cookies sit for a few minutes and then move to a cooling rack until totally cool.
I just realized I missed the last part of the recipe the last time I made them, which says, “Return to oven, bake 2-5 minutes longer until golden brown.” If you want the kiss to retain its shape don’t do this last part.
Yield: 3 dozen cookies
These cookies also freeze very well.