Rolo Peanut Butter Blossoms

Source

Ingredients

Display units in Metric

48		Rolos
¹⁄₂	cup	shortening
³⁄₄	cup	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
		extra granulated sugar

Preheat oven to 375 degrees F. Unwrap the chocolates.

In a large bowl, beat the shortening and peanut butter well. Add the granulated and brown sugars and beat until fluffy. Beat in egg, milk and vanilla. In a separate bowl, mix flour, baking soda and salt. Slowly beat into peanut butter mixture.

Shape dough into 1" balls (I like to use a melon baller) and roll in granulated sugar. Set the balls 1" apart on a cookie sheet or stone.

Bake for 8-10 minutes until lightly browned. Press a Rolo into the center of each cookie and then move the cookies to a wire rack to cool. (The chocolate will be very soft until the cookies have cooled completely.)

Preheat oven to 375 degrees F. Unwrap the chocolates.
In a large bowl, beat the shortening and peanut butter well. Add the granulated and brown sugars and beat until fluffy. Beat in egg, milk and vanilla. In a separate bowl, mix flour, baking soda and salt. Slowly beat into peanut butter mixture.
Shape dough into 1" balls (I like to use a melon baller) and roll in granulated sugar. Set the balls 1" apart on a cookie sheet or stone.
Bake for 8-10 minutes until lightly browned. Press a Rolo into the center of each cookie and then move the cookies to a wire rack to cool. (The chocolate will be very soft until the cookies have cooled completely.)

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