Monday, February 1, 2010

Peanut Butter Kiss Cookies

Because February is Hugs & Kisses month!

Note: This recipe makes three batches of cookies: I bake one and freeze the remaining two (see tip).

1 3/4 cups unbleached white flour
1 3/4 cups freshly ground organic whole wheat flour
2 teaspoons baking soda
1 cup vegetable shortening or butter (I use Earth Balance vegan spread because it tastes great and is heart-healthy)
1 cup good quality peanut butter
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla
I bag Hershey's Kisses

Preheat the oven to 375° Cream shortening or butter and sugars, then fold in remaining ingredients. Shape into balls then place on cookie sheet & flatten the balls with a fork (make a cross-hatch pattern). Bake for 10 minutes. Remove from oven and place a candy kiss in the center of each cookie. Return to oven and bake for 2-5 additional minutes.

Tip: This is another great freezer recipe. Just divide the recipe into three log-shaped rolls. Wrap the ones you want to freeze in waxed paper (separately), then put them in a gallon-sized freezer bag. Put them in the freezer and forget about them until the next time your kids are begging for homemade cookies (but don't forget about them for too long - they are best if used within 3 months of freezing). Thaw in the refridgerator overnight, then slice into cookie-sized slices & bake according to the above directions. That's it! Quick, easy and you know exactly what's in 'em!

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