Ahhhhh….Christmas cookies. It’s about time, right?
As I sit here, the smell of sugar and chocolate is wafting through the house.
The tv is set to Sounds of the Season with a heck of a lot of The Carpenters Christmas songs.
I’m making the Christmas list of presents I’ve already bought versus the ones I need to buy.
And then, I heard a loud BANG.
Christmas tree down! Christmas tree down!
For real. The whole dang thing just fell over, ornaments and all. Pine needles all over the carpet, ornaments shattered everywhere, and my favorite result is that the water in the tree stand has spilled on the carpet.
So I had I a few of these to calm my nerves. I told Brian the situation. And then I ate a few more. Good times at our house.
Make these, eat, and may your Christmas tree stay stable for the rest of the season.
- 1¾ cups all-purpose flour
- ½ cup sugar
- ½ cup firmly packed brown sugar
- 1 t. baking soda
- ½ t. salt
- ½ cup shortening
- ½ cup peanut butter
- 2 T. milk
- 1 t. vanilla
- 1 egg
- sugar for rolling dough
- 48 Hershey Kisses chocolate
- Preheat oven to 375 degrees.
- Line a baking sheet with parchment paper, and set aside.
- Combine flour, ½ cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla, and egg in a large mixing bowl.
- Beat at low speed, until a dough is formed.
- Shape dough into 1-inch balls, and roll in sugar.
- Place 2-inches apart on baking sheet.
- Bake for 10-12 minutes, or until golden brown.
- Immediately, push candy on soft cookie until cookie cracks along the edges.
- Let cool for 5 minutes on baking sheet, then transfer to wire rack to cool completely.