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Line three baking
sheets with parchment paper. Set aside.
In the bowl of
your electric mixer (or with a hand mixer), cream the butter. Add the peanut
butter and sugars and beat until
light and fluffy (about 2 - 3 minutes). Add the egg and vanilla extract
and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking
soda, and salt. Add to the peanut butter mixture and beat until
incorporated. Cover and chill the batter for about an hour, or until firm enough
to roll into balls.
Preheat oven to
375 degrees F (190 degrees C) and place rack in the center of the oven.
Roll the batter
into 1 inch (2.54) round balls. Place the granulated white sugar in a shallow
bowl and roll each ball in the sugar. Place on the prepared baking
sheet, spacing about 2 inches (5 cm) apart.
Bake the cookies for
about 8 - 10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven,
place a chocolate Kiss in the center of each
cookie, pressing down until the cookie just starts to crack. Cool completely on a wire rack.
Makes about
4 dozen cookies.
Sources:
Anderson, Jean. The American Century Cookbook.
Clarkson/Potter Publishers. New York: 1997.
Heatter, Maida. Maida Heatter's
Cookies. Cader Books. New York: 1997.
King Arthur Flour. The King
Arthur Flour Cookie Companion. The Countryman Press. Woodstock: 2004.
Wilson, Dede. A Baker's Field
Guide to Christmas Cookies. The Harvard Common Press. Boston: 2003.
Website: http://www.hersheys.com |
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