Peanut Butter Blossoms

Just for you Lauralee :)

Ingredients
48 HERSHEY'S KISSES Brand Milk Chocolates
6 TBS shortening
2 TBS butter
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Directions
1. Heat oven to 375°F. Remove wrappers from chocolates.


2. Beat shortening, butter and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.


3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.


4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Pumpkin Chocolate Chip Cookies

The holidays are almost upon us, and like many, I am starting to feel the stress.

Since I usually bake cookies when I am stressed, I dug out my favorite cookie recipes and settled in for a couple dozen moist and chocolatey tokens of goodness!

Pumpkin Chocolate Chip Cookies

Ingredients:

1 cup cooked canned pumpkin
1 cup sugar
½ cup oil
1 egg
2 cup flour
2 tsp vanilla
2 tsp baking powder
2 tsp cinnamon
½ tsp salt
1 tsp baking soda, dissolved in milk
1 tsp milk
1 cup chocolate chips

Directions:

1. In a large bowl, combine pumpkin, sugar, oil and egg.
2. In a second bowl, stir together flour, baking powder, cinnamon and salt.
3. Dissolved soda into milk and add vanilla, add to wet mixture.
4. Introduce dry to wet a bit at a time, mixing well between.
5. Add chocolate chips.
6. Drop by teaspoon onto a cookie sheet
7. Bake at 350 degrees for 10 - 15 minutes

Enjoy with a tall frosty glass of milk