Peanut Butter Kiss Cookies

These cookies are the direct result of a ridiculous lunch time conversation with my work friends.  I asked for cookie requests, since the holiday season is upon us and I'm going to be compulsively baking anyway, and somehow we ended up at....baking porn.  Yes, baking porn.  Don't ask me how-- it just happened.  This is the best part about being a teacher-- knowing that there are other adults in the building makes the bad days better and the good days that much more enjoyable.  I feel incredibly lucky to work with so many people who I respect and whose company I genuinely enjoy.  So, friends-- these cookies are for you!

Also, since it looks like I'm doing a decent job of keeping up with the blogging thing, I'm trying to get more involved with some of the online events that I read about.  I am submitting this recipe to an online cookie swap put on by one of the blogs I read.  If you're interested, you too can come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by OXO.

Peanut Butter Kiss Cookies
(From The Better Homes and Gardens 100 Best Cookies 2011)

1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar + 1/4 cup for rolling dough
1/2 cup packed brown sugar (either light or dark)
1 tsp baking powder
1/8 tsp baking soda
1 egg
2 Tbsp milk (I used almond milk)
1 tsp vanilla
1 3/4 cups all-purpose flour
Approximately 50 Hershey's kisses (about 1 bag's worth)

Preheat oven to 350 degrees.  In a large bowl, or the bowl of a stand mixer, cream the shortening and the peanut butter.  (Tip: Spray the measuring cup for the peanut butter with Pam- it helps the peanut butter slide right out.)  Add the 1/2 cup granulated sugar, the brown sugar, baking powder and baking soda and mix until combined, scraping the sides of the bowl.  Beat in the egg, milk, and vanilla until combined.  Add the flour and beat until combined-- you will need to scrape the sides and bottom of the bowl to make sure that flour is completely incorporated.

Place the reserved 1/4 cup of granulated sugar in a shallow bowl.  Shape the dough into 1-inch balls, roll the dough balls in the sugar, and then place them about 2 inches apart on an ungreased cookie sheet (use your parchment paper here!).  Bake for 10-12 minutes, or until the edges are firm and set, and the cookies are starting to slightly brown.  While the cookies are baking, unwrap the Hershey's kisses so they can be ready to go.  As soon as you remove the cookies from the oven, press a Hershey's kiss into the top.  Let the cookies/kisses set for a few minutes and then transfer to wire racks to cool.

Dairy-Free Modifications:  Use almond milk as noted above, and substitute the Hershey's kiss for about 3 Ghirardelli's semi-sweet chocolate chips.