Peanut Butter Blossoms
Source: Jordis Howard

1 cup shortening
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla extract
2½ cups flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
Hershey's Milk Chocolate Kisses


Preheat oven to 375° F.
Chill chocolates in the refrigerator. Remove wrappers from chocolates.
Beat shortening and peanut butter in large bowl until well blended. Add granulated sugar and brown sugar; beat until fluffy. Add eggs and vanilla; beat well.
Stir together flour, baking soda, baking powder and salt. Gradually beat into peanut butter mixture.

Note: If the dough is too dry, add a little milk until desired consistency.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Bake about 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookies crack around edges.
Remove from cookie sheet to wire rack. Cool completely.


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