Yummy Peanut Butter Blossoms

I had a strange craving for these cookies earlier in the week, so I decided to make them this weekend for my dad and step-mom in Tipton. I've certainly eaten them many times before, though they're not necessarily a favorite, but I'd never made them; and I couldn't even remember they were called "blossoms." I'm still not exactly sure why, either, because they don't look like flowers to me.

When I went to the grocery store to buy the Hershey's kisses to put atop the cookies, all they had were caramel-filled ones. So, I bought the mini kisses in the baking aisle, and put three pieces on each cookie. They might not look quite as pretty, but they certainly taste just as good.

1 bag mini Hershey's kisses
1/2 cup shortening (I used butter because shortening contains trans fats)
3/4 cup 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 (omitted because the butter was salted)
Granulated sugar

1. Heat oven to 350 degrees.

2. 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.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press chocolates into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.