Happy Friday (and National Peanut Butter Lovers Day)! I hope you have something delicious lined up this weekend! After I wrap up a few styling projects and D returns from his crazy ABC News travels, we’ll unwind with friends tonight at a cozy Italian restaurant in the West Village. And, since the early whispers of spring are starting to appear, I’ll spend lots of time outside wandering around two of my favorite NYC spots – the Flower District and Union Square Farmers Market to load up on fresh produce. I couldn’t imagine a sweeter way to kick off the weekend than last night’s exciting event at Patina Rentals in Brooklyn… here’s a peek of the festivities, with more details to come tomorrow! And, sweets are on the brain because it’s National Peanut Butter Lovers Day! In honor of this decadent day, I’m sharing one of my go-to recipes… Hershey Kiss Cookies. They’ll make a perfect treat if you’re looking to whip up something sweet this weekend … or if you need another excuse to celebrate PB Lovers Day! And, I’d love to hear if anyone has another PB dessert recipe to try!

HERSHEY KISS COOKIES

Ingredients:

  • 48  Hershey’s Kisses Brand Milk Chocolates
  • 1/2 cup shortening
  • 3/4 cup Reese’s Creamy Peanut Butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1  egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Additional granulated sugar

Instructions:

Heat oven to 375°F. Remove wrappers from chocolates.
Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Bake 9 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
Makes about 4 dozen cookies.


*Images by Katie.
*Recipe from Hershey’s Kitchens.

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