What in the world are these people rushing into the store for, just two days prior to Christmas?
Oh, of course, it must be for last minute Christmas shopping, right?
Well, four days ago, I decided to go into the local grocery store, and this is the type of crowd I ran into because we were all frantically looking for….Drum roll please-Hersheys Chocolate Kisses!!
I never realized how hard it would be to find a simple bag of “Hershey’s Mike Chocolate Kisses?”
Guess what? They were sold out! Oh, we found other types of Hershey’s Kisses, but not the original, and best type. I never realized how many other flavors had been produced. There was literally a smorgasbord of kiss flavors.
Along with other ladies, I continued to pace frantically up and down the candy and Holiday candy aisles, in the hopes that just one bag of the original milk chocolate kisses may have been misplaced or shoved behind the other flavors, but no luck.
My husband set out to try and find a bag in another store, and was able to find one last bag at Walmart. Thank you, Mr. Walton for making sure your store had stocked enough for the holidays.
Now, I was able to make my son happy and make his one and only: Peanut Blossom cookies.
God knows, I may have had to look at some disappointed faces this year from my adult children who depend on me making holiday goodies every year.
Peanut Blossom cookies are definitely a favorite, so I though I would sure my recipe with everyone; it is slightly different than the one on the back of the Hershey Chocolate Kiss package.
1 3/4 cups all purpose flour
1/2-cup firmly packed brown sugar
1-teaspoon baking soda
1/2 cup shortening
3/4-cup peanut butter
Sugar in a bowl to roll cookie dough balls in.
48-Hershey’s® Kisses® Brand milk chocolates, unwrapped
Heat oven to 375°F. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms.
Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
Bake at 375°F. for 10 to 12 minutes or until golden brown. I wait a minute after removing from the oven and than add a Hersheys Kiss on top of each with just a light amount of pressure so that the cookie cracks, but doesn’t smash down flat. Cool and remove from the cookie sheet.
(I Iove these cookies, but peeling the foil off the chocolate kisses, is a major pain in the ***.)