1958 Peanut Blossom Cookie Recipe
This is a familiar recipe that won the baker the Senior Grand National prize in 1958 for submitting it to the Pillsbury’s Best 9th Grand National Bake-Off. This recipe is one of those classics that will probably continue to be popular as long as there are peanut butter lovers.
Peanut Blossom Cookies
Time: 10 minutes—then 2 to 5 minutes
1 ¾ cups sifted Pillsbury’s Best All Purpose Flour*
1 teaspoon baking soda
½ teaspoon Morton Salt
½ cup Crisco and
½ cup peanut butter. Gradually add
½ cup sugar and
½ cup firmly packed brown sugar, creaming well.
1 unbeaten egg and
1 teaspoon French’s Vanilla; beat well.
Blend in the dry ingredients gradually, mix thoroughly. Shape dough into balls using a rounded teaspoonful for each. Roll balls in sugar and place on greased baking sheets. Bake in moderate oven (375°F) for 10 minutes. Remove from oven. Top each cookie with a solid milk chocolate candy kiss, pressing down firmly so cookie cracks around edge. Return to oven; bake 2 to 5 minutes longer until golden brown. Store in flat container covered with “quilted” Kaiser Heavy Duty Foil.
Yield: About 3 dozen cookies.
*If you use Pillsbury’s Best Self-Rising Flour, omit baking soda and salt.