Because You Asked...

I always aim to please and because so many of you asked so nicely...

Here's the secret recipe for Rachel's Peanut Butter Blossom cookies (with apologies in  advance to my overseas friends - sorry I don't know how to do the conversions!).  And to be quite honest, the recipe isn't all that secret.  It was sourced here. (You can go to the link and easily print the recipe from there!)

Ingredients

• 48 HERSHEY'S KISSES Brand Milk Chocolates
• 1/2 cup shortening
• 3/4 cup REESE'S Creamy Peanut Butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Granulated sugar

Directions

1. 1 Heat oven to 375°F. Remove wrappers from chocolates.
   
2. 2 Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and                      brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt;              gradually beat into peanut butter mixture.
   
3. 3 Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
   
4. 4 Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each
   cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
   About 4 dozen cookies.
   
   Nutritional Information per serving (1 cookie):
   Calories: 90, Total Fat: 6g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 75mg,
   Total Carbohydrate: 10g, Dietary Fiber: less than 1g, Sugars: 6g, Protein: 2g