Christmas Cookies: Peanut Butter Blossoms

When I was young, I think Christmastime was always synonymous with cookies. We would spend days cooking up our classic choices, filling tin upon tin. Candy Cane. Fudge. Raspberry Thumbprint. Sugar. Walnut Crescents. Russian Tea. Peanut Butter. This was the only time of year for making these treats, and we all relished in reaching in for one or two (or five) after dinner (or really any time at all).

Since I've been on my own, I've made cookies rarely during the holidays, except as gifts for parent volunteers in my classroom. It's not exactly waistline friendly to stockpile cookies for the two of us. I sort of lack impulse control for these kinds of things.

But, with a holiday work party this weekend, I decided it would be the perfect time to spend the day baking, with the plan of sending most of them to the party or with Ed tomorrow when he goes to visit his brother and sister in law. That way, I could get the fun of baking, but only have a small, more reasonable amount for us at home.

After thinking long and hard, I decided on three kinds of cookies to make, over the next week or so.

The Peanut Butter ones were first.

I have very fond memories of making these, from rolling ball after ball of dough in the sugar, to pressing the Hershey's kiss in each one, to "checking" them later, accidentally (or on purpose?) deflating the melted kisses, and then claiming that those would have to be eaten.

I may or may not have had 4 or 5 of these today (with the excuse that, since I collapsed the cookie *accidentally* I would have to eat it, and I feel exactly as if I was 10 again, only much happier :). These cookies are childhood, in just a few bites. 

Peanut Butter Blossoms

2 14-oz cans sweetened condensed milk

1 1/2 cups peanut butter

4 cups bisquick

2 teaspoons vanilla extract

granulated sugar

Preheat oven to 375. In a large mixer bowl, mix sweetened condensed milk and peanut butter until smooth. Add bisquick and vanilla and mix well, using mixer. Shape into 1 inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheet. Bake 6-8 minutes, or until lightly browned. Immediately push hershey's kiss into each cookie.