Most of you know by now that I have been dieting and trying to lose some weight. However, my work is having holiday celebration tomorrow and each person is to bring in a homemade treat.
My mom was a great baker, all the way back to when she and dad ran a restaurant. She was known for her pies, holiday cookies, and candies. She would start baking the day after Thanksgiving and ship her treats to all our family and extended family all over the states.
I can remember helping her one year when we ended up filling TWO of the large turkey roasters full of cookies before we packaged and shipped them. I think she loved it, but yet cussed the process the entire time.
Most of her recipes are from scratch without measurements, but my Niece Mindy and I have recreated most of them from trail and error. Mindy and my sister think you have to drop some cigarette ashes in the batter and burn them just a little to recreate the true Eloise Kay Jarrett cookies.
So anyway, I decided to crank out a quick batch of the modified Peanut Butter Kiss Cookies for work and they also happen to be Miss Ashly’s favorite.
Peanut Butter Kiss Cookies
1 and 3/4 Cup, Flour
1/2 Cup, Peanut Butter
1/2 Cup, White Sugar
1/2 Cup, Brown Sugar
1/2 Tsp, salt
1/2 Tsp, baking soda
1 stick, margarine
3/4 Tsp, Vanilla
I blended my mom’s recipe with my old neighbor’s recipe and then tweaked. I replaced the lard with stick of margarine. I have tried butter but the cookies are too flat, Margarine is closer to the consistency of the lard. I use extra vanilla in place of the milk. Reduced oven temp and lengthened the cook time.
The photos below are of a “double” batch.
pre-heat oven to 375.
Mixed the softened margarine and peanut butter.
Then add remaining ingredients. I only add half of the flour to get a better mix before adding remaining flour.
should look like this.
Then add in rest of flour and mix until almost crumbly, no longer smooth something like this.
is a small bowl dump some white sugar in to roll walnut sized balls in to coat with sugar.
Place on cookie sheets and space about 3″ apart to allow room for them to drop and spread as they cook.
Bake 6 minutes at 375, after 6 minutes remove and press in chocolate stars or kisses. I prefer the stars for speed and for stacking.
place back in oven for 6 more minutes.
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