From the 'Burg to Your Kitchen

It’s been some time since I’ve shared a recipe, and I think that I should drum it back up for the holiday season. This month will be all about sweets, mainly cookies.

I learned to bake from my mom, Suzanne at a young age and that love of cooking and baking remains with me still to this day. I love to cook and bake for the people I love.

This week will be one of my favorite cookies – Peanut Butter Blossoms.

Peanut Butter Blossoms

Ingredients:

1/2 cup sugar

1/2 cup brown sugar

1/2 cup creamy peanut butter

1/2 cup butter, softened

1 egg

1 1/2 cups flour

3/4 tsp. baking soda

1/2 tsp. baking powder

Sugar for coating

Hershey’s Kisses, unwrapped

Directions:

Heat oven to 375 degrees. In a large bowl, beat sugar, brown sugar, peanut butter, butter and egg with electric mixer. Stir in flour, baking soda, and baking powder until dough forms.

Shape dough into one inch balls, roll in additional sugar. On ungreased cookie sheets, spread them out about two inches apart. Bake 8-10 minutes or until edges are golden brown. Immediately, out of the oven, press one kiss in the center. Remove cookies from cookie sheet to rack.

Editor’s Note: If you have a special cookie recipe or a family secret recipe that you’d like to share, please email news@mcheraldonline.com or mail to the Morrisons Cove Herald, 210 South Walnut Street, Martinsburg, PA 16662, to be included in our Christmas recipe edition, set for Dec. 15.