Peanut Butter Buttons

A traditional holiday (Thanksgiving & Christmas) cookie in our household and one of my family's favorites! Peanut butter and chocolate, what's not to like? These are not the healthiest cookies though, hence the limited availability in our house! This recipe should make approximately between 2-3 dozen cookies.

Tools: 

- 1 large mixing bowl
- electric mixer (I use my Kitchen Aid Stand Mixer)
- measuring cups
- measuring spoons
- cookie tray
- parchment paper or silpat
- rubber spatula
- tablespoon
- cooling rack
- rigid spatula (to get them off the cookie sheet!)

Ingredients: 
- 3/4 cup Peanut Butter (smooth or chunky)
- 1/2 stick of Crisco
- 1-1/4 Cup Brown Sugar (dark or light brown, whatever you have or prefer is fine)
- 3 Tbsp Milk
- 1 Tbsp Vanilla
- 1 LG Egg
- 1-3/4 Cup All Purpose Flour
- 3/4 tsp Baking Soda
- 2-3 dozen unwrapped Hershey's Kisses

Instructions:
1. Preheat oven to 375 degrees and line cookie sheets with parchment paper.
2. Cream peanut butter, Crisco, brown sugar, milk, and vanilla until smooth in the larger mixing bowl.
3. Add the egg and mix well.
4. Add the baking soda and mix thoroughly. 
5. Add the flour bit by bit, mixing well after each addition. 
6. Drop by rounded tablespoonfulls approximately 2 inches apart. (DO NOT FLATTEN!)
7. Bake for 7-8 minutes. (This may vary according to your oven so check the first batch often!) 
8. As soon as the cookies are out of the oven take the unwrapped Hershey's Kisses and push one into each cookie with the point down* and allow them to cool a bit before transferring them to a cooling rack.

*Traditionally these are made with the points of the Hershey's Kisses standing up. I've found that burying the point of the Kiss into the cookie results in less lost Kisses and it makes the cookies easier to pack up!