We had a friend visit America and he brought us some hershey kisses with the condition that we made him Peanut Butter Blossoms. This recipe is from the Hershey website. The only substitution I made was I used butter rather than shortening. Shortening is not the same here as it is in the states, but even switching to butter they tasted wonderful.
48 Hershey's Kisses
1/2 cup shortening (I used butter)
3/4 cup Reese's creamy peanut butter (I used kraft, no Reese's here, sadly)
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar
1. Heat oven to 375F. Remove wrappers from chocolates.
2. Beat shortening and peanut butter in large bowl until well blended.
Add 1/3 cup granulated 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. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Removed from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.