 | | Directions | - In a large bowl, mix the shortening and peanut butter until well blended.
- Add both sugars; beat until light and fluffy.
- Add the egg, milk, and vanilla and mix well.
- In a seperate bowl, stir together the flour, baking soda, and salt; gradually add this dry mixture to the peanut butter mixture.
- Shape into 1-inch balls, roll in sugar, and place on an ungreased cookie sheet.
- Bake 8-10 minutes or until lightly browned.
- Immediately after removing the cookies from the oven, place a chocolate kiss on top of every cookie; pressing down so the cookies crack slightly around the edges.
- Cool the cookies on wire racks. Make sure to cool completely before storing in an airtight container.
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Cook Time: 10 minutes
Container: Cookie sheet
Servings: 48
Serving Size: 1 each
|  | | Ingredients | | - | | 1/2 cup shortening |
| - | | 3/4 cup creamy or crunchy peanut butter |
| - | | 1/3 cup white sugar |
| - | | 1/3 cup brown sugar |
| - | | 1 egg |
| - | | 2 tablespoons milk |
| - | | 1 teaspoon vanilla |
| - | | 1 1/2 cups flour |
| - | | 1 teaspoon baking soda |
| - | | 1/2 teaspoon salt |
| - | | 48 milk chocolate kisses, unwrapped |
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