Kids Cuisine

This week is my daughter’s holiday party in her second grade classroom. When I asked her what she would like to bring for the party, she instantly told me cookies. Then she went on to say that what she didn’t want were the cut out sugar cookies with frosting. “Mommy, I always bring those,” was her argument, and she had a point. So I spent some time thinking about the cookie that I could send with her, and I confess that I was a little stumped. What could I send that kids would love, that wasn’t ordinary and everyday?

Enter the Peanut Butter Blossoms. After a quick note to her teacher, I confirmed that there were no nut allergies in the classroom, and that peanut butter was perfectly acceptable. When Abigail arrived home this afternoon to a table full of kiss-laden cookies, she was ecstatic. I’d made the perfect choice to please my daughter, and I’d made a cookie that, believe it or not, I’d never made before. I can now add it to my regular cookie repertoire because, by golly, these things are addictive!

Peanut Butter Blossoms
Serving Size : 48

1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/2 cup light brown sugar
1 teaspoon vanilla
1/2 cup shortening
1/2 cup creamy peanut butter
1 egg
2 tablespoons milk
additional sugar for rolling
48 Hershey’s chocolate kisses — unwrapped

Combine shortening, sugars, egg, vanilla and peanut butter.

Add dry ingredients and milk.

Shape dough into small balls, then roll in sugar.

Place on an ungreased cookie sheet.

Bake for 10 minutes at 350.

Working quickly, push a kiss in middle of each cookie pressing until the edges crack.

Immediately remove to a cooling rack to cool completely.

Makes about 48 cookies.

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Per Serving (excluding unknown items): 51 Calories; 2g Fat (40.1% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 51mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.