This recipe was 'inherited' from my Grandmother, Pearl Webb of Miami, OK. My Grandmother was an awesome cook and her desserts (pies, cakes, cookies to name just a few) were legendary - inside and outside the family. She loved to bake!
Ingredient List (My Grandmother always said to gather all the ingredients first, so here we go!)
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 cup shortening
1/2 cup peanut butter (creamy)
1/2 cup granulated sugar
1/2 cup brown sugar
2 Tbl milk
1 tsp vanilla
Hershey's chocolate kisses (My Grandma used regular chocolate kisses. I prefer with almonds - yummy!)
- Preheat oven to 375 degrees
- Sift together 1 3/4 flour, 1 tsp baking soda and 1/2 tsp salt in a separate bowl and set aside (Grandma Webb probably sifted the dry ingredients, but I have to admit I skip that step (sorry Grandma) and it seems to turn out okay!)
- Cream together 1/2 cup shortening, 1/2 cup peanut butter, 1/2 cup granulated sugar and 1/2 cup brown sugar.
- Add 1 egg, 2 Tbl milk and 1 tsp vanilla.
- Blend in dry ingredients (flour, baking soda and salt).
- Place bowl with cookie dough in the refrigerator for a few minutes (My Grandmother didn't mention this step but it makes the cookie dough easier to work with).
- Take teaspoon (or small fruit scooper) and roll into a ball, then roll in sugar to coat.
- Place on ungreased cookie sheet.
- Bake 8 minutes at 375 degrees.
- Remove from oven and press candy kiss into each cookie until cookie cracks (That's straight from Grandma!).
- Return to oven for 2 - 5 minutes (3 minutes works just fine - you don't want to overbake).
Linda's Tips: I always freeze the candy kisses and unwrap them while the cookies are baking. The kisses, when baked into the cookie, are just the right softness and melt in your mouth. I have used both Peter Pan and Smucker's Natural Creamy Peanut Butter - both provide a great peanut butter flavor to the cookies.
Linda Webb O'Brien on behalf of my Grandmother, Pearl Webb.