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Peanut Blossoms II
December 13, 2009

This recipe is awesome!! I've been using the same one for years, with just a few variations: (1) For a slightly more moist and chewy cookie, use butter in place of the shortening (no, they do not come out flat this way - they maintain their shape perfectly). The flavor of the butter also helps take the taste of these cookies to a whole new level!! (2) Bake them at 350 degrees for 8 minutes, pull them out of the oven and put the kisses on them, then put them back in the oven for 1.5 to 2 additional minutes. If you do this, the chocolate takes on a new, slightly softer texture once it cools. It still hardens, but not QUITE as hard; and it suits the cookies much better when it's time for eating. Whether you take my advice or follow the posted recipe, I urge you to try these cookies. You won't be disappointed! This is THE classic Peanut Butter Blossoms recipe, and everyone you feed them to will love them :)

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