When a nut is not a nut...

I had a hard time titling this post because it is actually a recipe post for Peanut Butter Blossom cookies. But I wanted the non-bakers to read (at least the intro) because here's a fun fact (to me): the peanut is NOT a nut. 

"Sometimes you feel like a nut. Sometimes you don't."

Thank goodness that catchy jingle is referring to the almond because if it were referencing the peanut I would write a letter of false advertising. The peanut is, in fact, a legume. Related to beans! Go figure. I was just recently theorizing (real word?) on the growing case of kids with allergies and figured that was what was attributing to the growing case of peanut allergies as well...but that theory is shot since peanuts do NOT grow on trees. The plants flower above ground but the peanuts themselves grow in the pods (shells) underground. So what gives! I wonder if peanut butter and jelly sandwiches are not the standard lunches these days? Man, what I wouldn't give for one of those right now...with the crusts cut off please!

So today I'm gonna post a favorite cookie recipe of mine. It's actually from a coworker of mine (who by the way makes THE BEST COOKIES, PIES, CAKES, CHOCOLATES of all time).  I've made it numerous times and it's always a crowd favorite. And it's easy, I promise!

PEANUT BUTTER BLOSSOMS

YIELDS ~4 DOZEN

INGREDIENTS1 3/4 cups all purpose flour

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 tsp baking soda

1/2 teaspoon salt

1/2 cup shortening

1/2 cup peanut butter

2 tablespoons milk

1 teaspoon vanilla

1 egg

sugar

48 milk chocolate candy kisses, unwrapped

Kudos to those that caught the random photo of Will Ferrell as The Elf.  I mistakenly included an ingredient that is not used in this recipe and thought he'd be a festive way to disguise my mistake. Happy Holidays! :)

1.  Preheat oven to 375 degrees

2.  In a large bowl, combine the following:

     flour
     1/2 cup sugar
     brown sugar
     baking soda
     salt
     shortening
     peanut butter
     milk

     vanilla
     egg

    
     Mix at low speed until stiff dough forms.

This is why I think this is a simple recipe. You're literally combining all the ingredients (minus the extra sugar and the milk chocolate kisses) in one shot. Gotta love it! Don't forget how to measure your flour (spoon into the measuring cup, don't pack it in) and sift if possible. Mix until all the ingredients come together and you should end up with this:

It will literally just self form into a dough!

3.  Shape dough into 1" balls. Roll in sugar.  Place on baking sheets spaced 2" apart.

I lined all my baking sheets out of habit with parchment paper but the original recipe says you can use ungreased baking sheets. Since the dough has shortening in it, I doubt it'd have the sticking problem but for me parchment sheets saves me cleaning time. Just have to throw the sheets away after I'm done!

4.  Bake at 375 degrees F for 10 to 12 minutes or until golden brown.

5.  Immediately top each cookie with 1 candy kiss, pressing down firmly so cookie cracks around edge.

6.  Remove from cookies sheets. Cool and enjoy!

The chocolate kisses get really soft from the heat of the freshly baked cookies, be careful when handling them until they cool down and re-set.  HOWEVER, this is the best time to sneak a taste test, I love melted chocolate! With warm chewy peanut butter cookie...YUM.

Here's one last fun fact before you go:  A 12 oz jar of peanut butter contains ~540 peanuts.

Since this recipe has 1/2 cup of peanut butter - how many peanuts go into each cookie?

If you get it right, maybe you'll score a few from the batch I'm making this week! (Sorry, this does not apply to anyone who lives far enough that I'd have to ship)