½ c. shortening
½ c. peanut butter
½ c. sugar
½ c. brown sugar, packed
1 t. baking powder
1/8 t. baking soda
1 egg
2 T. milk
1 t. vanilla
1 ¾ c. flour
¼ c. sugar
hershey kisses
In a large mixing bowl, beat the shortening and
peanut butter with mixer on medium speed for 30 seconds. Add the sugars, baking powder and baking
soda. Beat until combined, scraping the
sides of bowl. Beat in egg, milk, and
vanilla until combined. Beat in as much
of the flour as you can with the mixer.
Stir in remaining flour. Shape
dough into 1-inch balls. Roll the balls
in the ¼ cup sugar. Place 2-inches
apart on an ungreased cookie sheet.
Bake in a 350 degree oven 10-12 minutes or until edges are firm and
bottoms are lightly browned.
Immediately press a chocolate kiss into each cookies center. Transfer cookies to a wire rack, let
cool. Makes about 54 cookies.
Make ahead tip: Bake and cool cookies
completely, pressing chocolate kiss into hot cookie center. Arrange cookies in an airtight container or
freezer container in a single layer, cover with a sheet of waxed paper. Repeat layers. Freeze up to one month.