I’m so excited to kick off our cookie exchange! Did you bring some treats to share? At the end of the post you’ll find directions on linking to your cookie recipe.
I’m starting off with one of my family’s classic Christmas cookies. I was always under the impression that this was one of my Grandma’s own recipes. I’m not sure if she actually told me that, or if I just assumed it was so (Grandma was a pretty great cook). In any case, when I asked my mom to track down the recipe for me, it turned out to be a Pillsbury recipe! It was the winning recipe from the 1957 Pillsbury Bake-Off competition.
Everyone in my family had their own technique for eating this cookie. Some people liked them hot from the oven so that the chocolate was creamy and melted. I liked them after the chocolate had firmed up again, so that the cookie was soft and the chocolate was hard. Some people liked to eat the Kiss first, then the cookie. Others ate the whole thing in one bite. I liked to eat mine around the edges, getting just a bit of chocolate with each bite, then popping the last bite, which was mostly chocolate, into my mouth at the end.
I loved making these for my own family this year and watching each of them develop their own technique. I think the Peanut was the most innovative. She stuck her finger right into the middle of the still-gooey chocolate and pulled it all out, licking it off her fingers before eating the cookie.
However you eat them, these cookies are a tasty treat. I substituted butter for shortening, but otherwise made them as directed.
Source: Pillsbury Bake-Off winning recipe, 1957
- 1 3⁄4 cups all purpose flour
- 1⁄2 cup sugar
- 1⁄2 cup firmly packed brown sugar
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup butter
- 1⁄2 cup peanut butter
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 egg
- 48 Hershey’s® Kisses® Brand milk chocolates unwrapped
- Heat oven to 375°F. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms.
- Shape dough 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 candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets.
Rules for Sharing:
The rules for sharing are simple: If you take a cookie (link from this post to your blog – see below) you should leave a cookie (link from your blog back to this post).
If you’re linking to a recipe in your Plan to Eat account, you don’t need to bother with “leaving a cookie”. Just copy and paste the web address for your recipe from your Plan to Eat account.
How to Get Your Cookies Onto the Goodie Table:
I really want this to be easy and accessible to everyone, so leave me a comment if you have trouble. I’ll do my best to help you out. It’s a little bit harder than just setting a tray of cookies on the table, but I promise it’s pretty easy. To get started, just click on the little blue button below that says “Add Your Link” and follow the directions.