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Peanut Blossoms |
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Serves: 48
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Peanut Blossoms recipe on the web!!
Serving Size: 1 cookie
Freda Smith - Gibsonburg, Ohio
Bake-Off® Contest 9, 1957
Have you ever wondered where old fashioned cookie favorites such as these originated? This popular cookie made its first appearance as an entry in a Bake-Off® Contest. They have sometimes been called Brown-Eyed Susans.
_ 3/4 cups all-purpose flour
___ cup sugar
___ cup firmly packed brown sugar
_ teaspoon baking soda
___ teaspoon salt
___ cup shortening
___ cup peanut butter
_ tablespoons milk
1 teaspoon vanilla extract
_ egg
Sugar
__ (about) milk chocolate candy drops or pieces, unwrapped
Heat oven to 375°F. In large bowl, blend flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg at low speed until stiff dough forms. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
Bake at 375°F. for 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate, pressing down firmly so cookie cracks around edge; remove from cookie sheets.
HIGH ALTITUDE - Above 3,500 feet: No change.
Nutrition Per Serving (1 cookie): Calories 100; Protein 2g; Carbohydrate 12g; Fat 5g; Sodium 65mg
PICTURE: Clockwise from left: Lemon-Go-Lightly Cookies, Rocky Road Fudge Bars, Peanut Blossoms
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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