Peanut Blossoms recipe from 1970

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Traditionally a holiday season treat, these chewy, peanut buttery cookies with a sweet chocolate kiss in the middle can be enjoyed all year round.


This Peanut Blossom Cookie recipe appeared in ‘Our Best Recipes’ by Lena E. Sturges published in 1970.


INGREDIENTS

  • ½ cup vegetable shortening (95g)
  • ½ cup peanut butter (120g)
  • ½ cup granulated sugar (100g)
  • ½ cup brown sugar (100g)
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour (210g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Icing sugar for rolling
  • Chocolate kisses

Note: All ingredients should be at room temperature unless otherwise stated.


Method:

  • Preheat oven to 375°F/190°C
  • Line cookies sheets with parchment paper

  1. Cream shortening and peanut butter in a large bowl.
  2. Add sugars and beat thoroughly.
  3. Stir in egg, milk, and vanilla. Beat well.
  4. In a separate bowl, sift flour, baking soda, and salt. Mix well to combine.
  5. Add flour mixture to creamed mixture to form a cookie dough.
  6. Shape into dough balls. (20 grams each.)
  7. Roll balls in powdered sugar (or granulated sugar, if preferred).
  8. Place on cookies sheets 3 inches apart.
  9. Bake in a preheated oven at 375°F/190°C for 10-12 minutes, or until the tops start to crack and the edges and bottoms brown.
  10. Cool on cookies sheets for 2-3 minutes, then firmly press a chocolate kiss into the centre of each cookie.
  11. Cool completely on cookie sheets.

Notes: 

  • The chocolate kisses may melt if the cookies are too warm when the chocolate is pressed into the cookies. If this is happening, press the kisses into the cookies, then place the cookies on a plate and put the plate into the freezer until the chocolate has set. 
  • You can use butter rather than vegetable shortening, but this may lead to more spreading. Refrigerating the dough before making the dough balls may help reduce spreading.

Original recipe clipping:

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