Nut-Free No-Bake Bars

I saw a recipe on Pinterest for no-bake bars that looked good, but my son and I are allergic to peanuts and several tree nuts, so I adapted this recipe using Sunbutter and no tree nuts.  They are quite tasty, and still have a buttery taste.  Not quite the same as peanut butter, but hey, if you can't have it, you take what you can get. 

Nut-Free No-Bake Bars

1 cup Sunbutter (or other sunflower butter)
1/2 cup honey
1/2 cup butter (or coconut oil) (I used butter)
2 cups old fashioned oats (not quick cooking or instant)
1 cup shredded coconut
1/2 cup craisins, raisins, or nuts (I used craisins only)
1 1/4 cups dark chocolate chips (I bought Nestle dark chocolate chips)
1 teaspoon vanilla extract

Line a 9x9 pan with non-stick foil or grease the pan. (I like foil, then I can lift it out to cut the bars)

In a medium saucepan, melt the peanut butter, honey and butter over medium low heat.  Watch this closely.  It won't take long to melt, and you don't want it to burn.  When it's just about all melted, add the chocolate chips and stir until they are melted.  Remove from heat. 

Stir in the vanilla.  Next add the oats, coconut, and nuts/raisins.  Stir until well mixed.  Spread into prepared pan.  Place in refrigerator until hardened.  Cut into bars and enjoy!


I thought these were really good, and my son was quite excited to have something he can eat for a change! (As if you couldn't tell from the picture.) We will definitely be making these again!

Pumpkin Chocolate Chip Cookies

My mom and I had a recipe for Pumpkin chocolate chip cookies that we used for years, but I was not happy with the way they had been coming out. So a few years ago, I found a new recipe. Same ingredients, but in different amounts and I was much happier with how they turned out!

Pumpkin Chip Cookies - adapted from Taste of Home's Halloween Party Favorites

1½ cups butter, softened
2 cups packed brown sugar
1 cup sugar

1 15oz. can solid-pack pumpkin
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
2 cups quick-cooking oats
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips

In a mixing bowl, cream the butter and sugars together until they are well blended.  Add in the pumpkin, egg and vanilla.  Beat until blended.  In a separate large mixing bowl, combine the flour oats, baking soda, cinnamon and salt and mix well.  Add the flour mixture to the butter mixture a few cups at a time and mix well after each addition.  Once all the flour mixture has been incorporated, stir in the chocolate chips.

Drop by heaping tablespoons onto a baking sheet that is ungreased (preferable lined with parchment paper) about 2 inches apart.  (I like to use a medium cookie scoop).  Bake at 350 degrees for about 15 minutes.  Less time if you make smaller cookies. These make an average size cookie.  Tops should be lightly browned.  Let the cookies sit on the cookie sheet for several minutes before removing to a wire rack to cool.  These cookies are very moist and cake-like, so if you try to move them to soon they will fall apart.

 

These are one of our favorite cookies to have in the fall! I like to frost them using a container of vanilla frosting, and if I can find sugar pumpkin decorations to put on top, then I get those, too. The frosting just adds a little extra sweetness to the cookies. But they are also good without frosting! As always, I recommend using parchment paper on your baking sheets…it helps keep the cookies from sticking and leaving a chocolaty mess!

If you do frost them, do not stack them until the frosting has had time to firm up!

Enjoy!

Giant Chocolate Chip Cookie

Frankie asked for a giant chocolate chip cookie for his birthday party with his friends.  It would be so easy to just run to the mall and order one, except for the fact that he has some nut allergies.  So, to be safe, I decided to make it myself.

Who am I kidding?  I LOVE to bake, so I probably would have made it myself anyway.

I searched for recipes online and read lots of tips and tricks and did a test cookie myself so this recipe is a mash-up of all the things I read and came up with myself.

Giant Chocolate Chip Cookie - recipe adapted from Nestle Toll House Original Recipe

2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 cup (1 stick) butter, softened
1/2 cup shortening
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp. vanilla
2 large eggs
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips

1)  Preheat oven to 350 degrees. (This is lower than the original Nestle recipe!!!)
2) Grease a 14 inch deep dish pizza pan with shortening, bottom and sides
3) Combine the flour, baking soda and salt and set aside.
4) Beat sugars, butter, shortening in large mixing bowl until creamy.
5) Add eggs and vanilla, beat well.
6) Add half the flour mixture and beat well.  Repeat with other half.
7) Add in chips and mix until blended.
8) Scrape all dough into middle of pizza pan.  Start spreading toward the edge with a rubber spatula.  DO NOT SPREAD ALL THE WAY TO EDGE.  Leave about 1 to 1 1/2 inches between dough and sides.  Also, make sure the dough is thicker around the edge than in the middle.  Doing both of these things will help make the cookie come out more even instead of higher on the edges (and crispier on the edges).  The photo below tries to show you what I mean

9) Bake for 25 minutes.  Remove from oven and cool in pan on wire rack.  Let cool for about 15 minutes then using a stiff but flexible spatula, run it around the edge of the pan carefully to loosen the cookie from the sides.  See photo below.  Don't use a knife because you could scratch your pan!!  Wait another 5-10 minutes and repeat.  Keep doing this every so often, and eventually you will feel that the cookie is loose in the pan. Trust me, you'll know when it is. Wait until it is completely cool before trying to remove it from the pan.

 

To remove from pan: Be sure it is not sticking to any side or bottom of pan.  Place a large cookie sheet on top of the pan, using two hands and working quickly, flip both over at the same time so the cookie sheet is on the bottom and the pan is on top.  Slowly start to lift pan.  It should lift off easily.
Repeat the process using a 2nd large cookie sheet to invert cookie right side up.

Decorate as desired.  I used Decorator Icing for this one.  I actually only made 1/4 recipe of icing and it was enough for what I needed.

Some questions you may have:

Why do you use shortening and butter, instead of all butter like the Nestle recipe?  I use a mix because all butter will result in a crisper cookie, and I want a little bit softer texture for this, but I want the butter taste.

Can I use non-stick cooking spray in the pan instead of shortening?  Well, you can try it and it make work fine.  I, however, don't know, because I used shortening.  :)

Why did you reduce the temperature to 350 degrees instead of using the original 375 degrees?  Lowering the temperature helps to not overcook it.  It will keep baking in the pan for a little bit after you pull it out. 

Hope all that helps!  Let me know if you have any other questions!!

Festive Funfetti Sugar Cookies

I wanted to make cookies for the July 4^th holiday, but didn’t feel like making my usual cut-out stars and having to make icing for them.  So I decided on these.  I made them a few years ago, and they were easy and delicious!  I have adapted this recipe from several I have read.  Many of them have a split of almond and vanilla extract in them, but having a child allergic to almonds, and the conflicting data regarding almond and imitation almond extracts and allergic reactions, I decided to leave it out altogether.  I am really happy with the way they turned out.  I find that sometimes that almond extract is a little overpowering anyway.  And the true test was when my family tasted them!  They gave the thumbs up, so I knew all was good!

Festive Funfetti Sugar Cookies

2 sticks butter, softened
1 ¼ cup sugar
1 Tbsp. vanilla
1 egg
2 ½ cups flour
¼ cup cornstarch
¾ tsp baking soda
½ tsp salt
½ cup jimmies, any color
½ cup nonpareils, any color

 

1)      Heat oven to 375 degrees.

2)      Mix flour, cornstarch, baking soda and salt in medium bowl.  Set aside.
3)      Cream the butter and sugar together in medium/large mixing bowl until light and fluffy.  Add the vanilla and egg and beat until combined.
4)      Add about 1/3 of the flour mixture to the butter mixture and mix slowly until well combined.  Repeat 2 more times until all of the flour is incorporated into the dough.
5)      Add the sprinkles and beat slowly, or mix by hand with a large spatula.  You don’t want to mix too hard or too much or the sprinkles will break up into the dough.
6)      Scoop the dough onto cookie sheets lined with parchment, using a small cookie scoop, a little more than an inch apart.
7)      Bake for 8-10 minutes, but just until you start to see golden brown on the bottom edges.  Cool on sheet on wire rack for 2-3 minutes, then remove directly to wire rack to finish cooling.

These have been a big hit with my family!!  They are easy to make, and the recipe makes a large amount of cookies.  Using the small cookie scoop, about 1 tablespoon of dough, I got over 5 dozen cookies.  The recipe is easily doubled, as well.

As far as the sprinkles go, most of you probably know that “Jimmies” are the long, skinny sprinkles.  “Nonpareils” are the little, tiny balls.  I purchased mine at a baking supply store, and you can get any colors you can imagine.  You could do the colors of your favorite sports team, holiday colors, or rainbow colors.  Whatever the celebration calls for!

 Enjoy!

Double Dipped Oreos

Please don't tell Nabisco, but you can make chocolate covered Oreos at home that are tastier AND cheaper!  These are easy to make, but a little time consuming.  However, the reward (eating them) is waaaay worth it.  And they are another great gift to give, which are sturdy and great for shipping! 

The best melting chocolate to use is Ghirardelli brand "Candy Making and Dipping Bar" Double Chocolate flavor.  The best place to get them is Sam's Club.  They come in 2 1/2 pound blocks and are around $7.50.  Click here to see what they look like.

I use the Wilton Choclate Pro melting pot to make this project easier. I don't use it to melt the choclate, but I do use it to keep the chocolate warm while I am dipping the cookies.  If you don't have this, I suggest doing the cookies in smaller batches because your chocolate will start to harden as it cools. You can get the melting pot at any craft type store that carries Wilton products (and of course, use a 40% off coupon for it!!)

Double Dipped Oreos

5 dozen Oreo cookies
2 1/2 pounds melting chocolate
Assorted Christmas Sprinkles
Wax paper

Melt 1 1/2 pounds of the chocolate in the microwave for 1 minute at half power.  Stir.  Continue microwaving and stirring at half power at 30 second intervals until chocolate is melted and smooth.  Pour chocolate into melting pot (if using).  Place one Oreo at a time into the chocolate using a fork to flip it to coat both sides.  Carefully lift with the fork and gently tap on the edge to  let excess chocolate drop off.  Scrape bottom of fork along edge while removing to stop pooling of chocolate on around bottom edge of cookie.  Place on wax paper.  Repeat with all cookies.  Let these harden for a couple hours before melting the other pound of chocolate and dipping all the cookies again (using the same procedure) and topping with sprinkles.  This time let harden for several hours, and then store in airtight container, using wax paper between the layers.  Store in a cool place, but not the refrigerator or freezer!  I keep mine in the garage....well, now that I am living in Michigan again!  :)

My family LOVES these, so I have to make some for us to keep.  But I mostly make them to give away.  I like to use those holiday printed cellophane bags with the twisty ties and just put 4 - 6 in a bag and tie them up and put a tag on them.  A cute little gift for someone you want to say "thanks" to. 

Happy dipping!  :)

Browned Butter-Pecan Shortbread

I have had this recipe flagged for 4 years and I am finally trying it today!  Every year I like to add a new cookie that I have never made before to my plates that I give away as gifts.  Once in awhile, one of them becomes a yearly staple.  :)


Browned Butter-Pecan Shortbread - adapted from Southern Living (click here for original recipe)

1 1/2 cups chopped pecans
1 1/2 cups butter
3/4 cups packed brown sugar
3/4 cups powdered sugar
3 cups all-purpose flour

1.  Place butter in a small saucepan and cook over medium heat for 8-10 minutes or until butter begins to turn golden brown.  Stir constantly!!  It will get foamy, then bubbly, then start to turn golden as foam dissapates.  Remove from heat immediately when this happens, and pour butter into a small bowl. Put the bowl in the refrigerator for an hour or until it starts to solidify. 
2.  Place chopped pecans on a rimmed baking sheet and bake at 350 degrees for 7-8 minutes or until lightly toasted.
3.  Once butter is chilled enough to use, place in a mixing bowl and beat with an electric mixer until cream.  Add the brown sugar and powdered sugar gradually, and beat until smooth.  Add the flour a little at a time beating at low speed.  Mix in pecans.
4.  Split the dough into 4 equal pieces.  Form each piece into an 8 inch log and wrap in wax paper.  Chill the logs for at least 4 hours or until firm.
5.  Slice the logs into 1/4" thick rounds and place on lightly greased cookie sheet or sheet lined with parchment paper.
6.  Bake at 350 degrees for 10-12 minutes or until lightly browned.  Cool on wire racks.


These were very simple to make.  The most difficult part is slicing them before baking.  I recommend a small knife.  First I used a medium size knife, and was having problems with the dough crumbling because it is kind of dry.  Next, I went to a huge knife, and that was worse.  So I went to a tiny, sharp, thin bladed knife...it was perfect!  I only took out one log of dough at a time.  As I sliced it, I would rotate the log about an eighth of a turn to help the dough keep its rounded shape.  These spread just a tiny bit, so you can put several of them on a sheet at one time.

They are VERY tasty.  Melt in your mouth, buttery, and the toasted pecans are fab.  Will I add them to my list this year?  Not sure...have a couple others to try first.  Would I make them again?  Absolutely.  The fam loves them! 

I may try dipping them halfway in chocolate....I'll let you know if I try that!

:)

Lofthouse Style Sugar Cookies

I have been wanting to try I copycat recipe for these cookies for years. My kids are always begging me to buy them at the store, and occasionally I break down and get them, but now I can bake them myself. I actually think these are just a bit less sweet (not much). When I eat one of the store bought cookies I feel like I need a huge glass of milk to wash it down because they are so sweet!

Lofthouse Style Sugar Cookies - adapted from http://www.motherthyme.com/2011/11/lofthouse-sugar-cookies.html

3 cups cake flour
3 tsp baking powder
1/2 tsp salt
1 cup butter, softened
1 cup sugar
2 eggs
2 tbsp sour cream
1 tsp vanilla

Combine the cake flour, baking powder and salt in a medium bowl. Set aside.

Cream the butter and sugar with an electric mixer until light and fluffy. Add one at a time and mix after each addition. Add sour cream and vanilla and mix well. Add flour mixture a little at a time and mix until combined.

Cover mixing bowl, and place in refrigerator for at least an hour.

Roll 2 tablespoons of dough at a time into a ball. Dough will be a little sticky, so flour your hands if needed. Place the balls 2 inches apart on a cookie sheet lined with parchment paper. Use your fingers to flatten each ball to abut 1/2 inch thick.

Bake at 350 degrees for 10-12 minutes. Let cool on baking sheet for 2-3 minutes then move to a wire rack to cool completely.

Frosting

1/2 cup unsalted butter, softened
3 cups confectioner's sugar
3 tbsp milk
1 tsp vanilla
Food coloring (optional)

Place butter in a mixing bowl and mix at low speed. Add confectioner's sugar 1 cup at a time,mixing well after each addition. Add in milk and vanilla and mix at medium speed until fluffy. Add in food coloring, if using.


We all LOVED these cookies. And actually, I thought they tasted better the next day after the frosting had time to set. This recipe made between 2 and 3 dozen. I did not double it this time since it was my first time making it, but I may double it next time and freeze half of the cookies unfrosted.

These are versatile cookies that can be decorated for any holiday! And you will no longer need to buy them at the store!!!

Pistachio-Chocolate Checkers

This cookie recipe is not one that came from either my or my husband's family. It is one I came across myself about 12 years ago, although I do not know where I got it from!! It is a fairly easy recipe that makes a lot of cookies.

I wasn't planning to make these this year, but my husband and kids were very disappointed to find that out. So I added them back to the list.

Pistachio-Chocolate Checkers

1 1/2 cups powdered sugar
1 cup butter (REAL butter, no substitutes!)
1 egg
2 2/3 cups flour
1/4 teaspoon salt
1/4 cup baking cocoa
1 tbsp milk
1/4 cup finely chopped pistachio nuts
2 to 3 drops green food coloring

In a large bowl beat the powdered sugar, butter and egg on medium speed with an electric mixer. Add flour and salt. Mix well. Divide dough in half. Stir cocoa and milk into one half. Stir food coloring and nuts into other half. Pat the chocolate dough into a 6"x5" rectangle. Divide in half so you have two-3 inch wide strips. Divide each of those in half again. Then each of those in half again. You should now have 8 strips of dough that are 3/4"x5". Repeat with the green dough. Once you have all the dough divided, take a strip of green and chocolate and set them side by side. Top with another green and chocolate, alternating colors on top. Wrap in wax paper and press the strips tightly together after it is wrapped. Repeat until you have 4 wrapped bars of cookie dough. Wrap and refrigerate at least 2 hours or until firm. Heat oven to 375 degrees. Cut rectangles crosswise into 1/4" slices. Place about 1" apart on ungreased cookie sheet. Bake 7-9 minutes or until set, not browned.


As I was typing up that description, it sounds a lot harder than it is to make. There was not really a good way for me to explain it. And now, that you are totally confused, I am really going to mess with you!! You know that when I am baking holiday cookies I like to make double batches whenever I can. Well, this recipe is no exception. Except that when doubling this recipe, it's the same up until the point where you split the dough in half to add the coloring and nuts to half, and the cocoa and milk to the other half. I don't split the dough, and only double the nuts and coloring in one batch, then make another batch and only double the cocoa and milk. Everything else is the same.

I know, it seems overwhelming. I am mega overwhelmed right now, so thankfully, I know these are much easier to make than they sound. And, thankfully, mine are already done!

Spritz Cookies

Many years ago I got a cookie press and set out to find a yummy recipe to make using it. I found this recipe and adapted it from Better Homes and Gardens cookbook.

These are one of my son's absolute favorites. I only make them at Christmas, but I really could make them any time of the year by switching the shape in the press and changing the color!,

Spritz Cookies

1 cup soft butter
2/3 cups sugar
3 egg yolks
1tsp. Almond flavoring
Food coloring
2 1/2 cups flour

In a large mixing bowl, beat the butter, sugar, egg yolks, flavoring and food coloring until well blended. Gradually mix in flour. Following the directions for your cookie press, place dough inside and press onto ungreased cookie sheets. Bake at 400 degrees 7-10 minutes or until set, not brown.


These do not work well with parchment paper. Press directly onto your cookie sheet. Also, when I recently made these, I made the dough one day, refrigerated it, then baked it the next. This was the most trouble I ever had with these cookies, so I don't recommend doing that either. Add to the fact the my cookie press is on the brink of breaking, and you can just imagine how frustrated I was.

Despite all that, I got the cookies baked, though most are brown on the edge because I didn't care by that point. But they still tasted yummy!

I will be attempting another batch here soon, hopefully with less frustrating effort!

Candied Fruit Slices

My husband and I both grew up with moms that made several different Christmas cookies. So when we got married and I started making Christmas cookies, I got our favorite recipes from our moms, and then have added a few new ones over the years.

This cookie recipe was one that my mother-in-law always made when my husband was growing up. It has become one of my family's favorites and I make it every year now, too!

Candied Fruit Slices

1 cup unsalted butter
1cup confectioner's sugar
1 egg
1 tsp. vanilla
2 1/4 cups flour
1 cup pecan halves
2 cups soft candied cherries (1 cup red, 1 cup green)

Cream butter in mixing bowl. Gradually add sugar, cream until light & fluffly. Blend in eggs & vanilla. Add flour, mix well. Stir in pecans and cherries, mix well. Chill dough for 1 hour and 15 minutes (no longer or dough will be too hard to handle). Divide dough into thirds. Shape each third into 10" long rolls. Wrap in wax paper and chill for at least 3 hours or overnight (this will make for easier slicing). When ready to bake, only pull out one roll at a time. Slice into 1/8" slices. Bake at 325 degrees on an ungreased cookie sheet for 16-20 minutes or until edges are delicately brown.


Now, these may sound like a lot of work to you, but let me tell you the my 11 year old son made these last week with just supervision from me. He did all the work. If he can do it, you can do it!!

A couple of quick notes on these. 1) Once you add the cherries and pecans, only mix until they are just blended otherwise they will break up into little pieces and they wont look as pretty when you slice them. 2) I do not double this recipe because it makes a lot of cookies, and I think it would be too hard to mix up. Also, the cookies don't spread so you can fit lots of them on a cookie sheet. Try to get all your slices pretty even otherwise you will have some cookies browner than others. I am not very good at this, but my husband loves the ones that are over browned so he happily eats those for me!

If you are looking for a different cookie that will add some "pizazz" to your cookie plates, then this may be the one for you!!

Magic Cookie Bars

Bar cookies are one of my favorite things to make because they don't usually require as much work as other cookies. These are another cookie I have been enjoying my entire life, and another family favorite. And again, I have heard these called several different names. I call them Magic Cookie Bars, but my husband grew up knowing them as Santa Snacks. Please share any other names you know them as in the comments!!

Magic Cookie Bars

1 stick of butter
1 1/2 cups graham cracker crumbs
1 cup sweetened, flaked coconut
1 cup chopped walnuts
1 cup chocolate chips
1 14 oz can sweetened condensed milk

Place butter in a 9x13 pan and turn the oven on to 350 degrees. Place the pan in the oven as it is heating up to melt the butter. Watch carefully as you don't want to burn it! When butter is melted, carefully remove pan from oven and tip the pan so that the butter coats the entire bottom of the pan and about 1/4 inch up the sides. Add the graham cracker crumbs into the pan and mix into the butter. Press crumb mixture onto the bottom of pan with a fork. Next layer the coconut, walnuts and chocolate chips. Then take a clean fork or the back of a spoon and press down on the chocolate chips to push them a little farther into the other ingredients. This will help them stick to the cookie bars when all done. (I forgot to do this one time, and lost several chocolate chips after cutting). Drizzle or spoon the condensed milk evenly over the top. Bake for 25-30 minutes. While still warm, run an knife around the edge of the pan so they will be easier to remove when cool.

These cookies freeze very well. I put them in ziploc freezer bags in 2 layers, placing a piece of wax paper between the layers. They stack easily in the freezer, and aren't fragile like some of the other cookies I make.

Feel free to make these using different nuts or chocolate chips to experiment with the flavor, if you want. I have never done this, because part of what I love about them is the remind me of my childhood! And I love them just the way they are!

Enjoy!

Snowballs

Another cookie that I make every year is known by many names such as Russian Tea Cakes, Mexican Wedding Cakes, or by the name my family calls them (for obvious reasons): Snowballs!! My mom has also been making these for as long as I can remember. They are melt in your mouth yummy! And so very easy to make.

Snowballs

1 cup softened butter
1/2 cup powdered sugar
1 tsp. vanilla
2 1/2 cups flour
1/4 tsp. salt
3/4 cup finely chopped walnuts

Place butter, sugar and vanilla in a mixing bowl and beat until well combined. Stir together the flour and salt and add to butter mixture. Mix in nuts. Chill dough.
(At this point I prefer to take all the dough out of the bowl and flatten it into a disk around 1/2 to 1 inch thick. No need to be exact. Wrap the dough in plastic wrap or wax paper and place in the refrigerator for at least an hour.) When ready to bake, shape the dough into 1 inch balls. Place on ungreased cookie sheet and bake at 400 degrees for 10-12 minutes, or until set, but don't let them brown. The cookies do not spread, so you only need to leave a little space between each cookie. While still warm, roll in powdered sugar. Cool. Roll in powdered sugar again.


As you probably know, I make several different kinds of Christmas cookies, and I start making them in October or November and freezing them. When I make these and freeze them, I don't roll them in the powdered sugar the second time until I thaw them from the freezer before serving or giving away.

These are another cookie that is a good one for kids to help with! My kids love to help with these. And they eat as much dough as I will let them since they know there aren't any eggs in them!

Happy Baking!

Peanut Butter Kisses

I have several recipes that I made for Thanksgiving to share with you, but I think it would be more practical for me to share my Christmas treats with you now! That way, you can make them to enjoy yourself or give to others!

Most of you know that I enjoy making lots and lots of Christmas cookies. This is one of my regular cookies that I make every year. My family would hurt me if I didn't make them. I am kidding. Sort of.

I have been making Peanut Butter Kisses for years. I have also heard them called Peanut Butter Blossoms, and you may have another name, but it doesn't matter because the end result is the same: YUM! My mom always made these growning up, but this is not the same recipe she used. I am not exactly sure where I got this one...possibly off of a bag of Hershey Kisses.

Peanut Butter Kisses

48 unwrapped Hershey Kisses
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tbsp. milk
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
granulated sugar

Mix flour, baking soda & salt in a medium bowl and set aside. Beat butter and shortening together until well blended. Add both sugars, and continue beating until light and fluffy. Add the egg, milk, and vanilla and mix well. Add the flour mixture into the peanut butter mixture a little at a time, until it is all mixed in. Form dough into 1" balls and roll in granulated sugar. Place the cookes 2 inches apart onto an ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes or until lightly browned. Immediately after removing cookie sheet from oven, carefully press a Hershey Kiss into the middle of each cookie. After placing them all, go back and give each of them a gentle twist. This will help secure them to the cookie. Let cool for a few minutes on the pan before removing to a cooling rack. Do not store the cookies until the chocolate has completely firmed up again!!


I do want to mention something about the sugar I prefer. I only use cane sugar. If your sugar does not specifically say it's cane sugar, then it is most likely beet sugar. There is DEFINITELY a difference when it comes to baking. I use the Domino brand for all my sugar (granulated, brown, and powdered). It is a little more pricey, but it is worth it for the quality of your baked goods! You can research the difference between the two sugars for yourself (I have) and make your own decision!

If you have never made these, they are very easy to make, and a good cookie for young bakers to help with. Lots of unwrapping of candy,rolling dough into balls and rolling in sugar to do, and that is perfect for little hands! I know my kids love to help with all that!

Anyhow, I will be sharing more of my cookie recipes with you soon! Enjoy!