How to bake Peanut Butter Rosettes
Introduction: In this demonstration you will learn how to make the best cookies youve ever had in your life. You will also learn old school techniques thanks to my grandma. (You may notice in the pictures I doubled the ingredients because I had a huge greed for cookies)
Materials:
1-3/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
1/2 cup peanut butter
1/2 sugar
1/2 firmly packed brown sugar
1 unbeaten egg
2 tbsp. milk
1 tsp. vanilla
1 pkg. Hershey Kisses
1 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
1/2 cup peanut butter
1/2 sugar
1/2 firmly packed brown sugar
1 unbeaten egg
2 tbsp. milk
1 tsp. vanilla
1 pkg. Hershey Kisses
Spoon
Electric Beater
cookie sheets
Large bowl
Small bowl
measuring cup
Parchment paper
Using the beaters cream together peanut butter and shortening in a large bowl
Add sugar and egg to the mixture
Next using your measuring spoons, add milk and vanilla. Blend wet ingredients well.
Measure out your dry ingredients (flour, salt, baking soda) and slowly blend into the wet ingredients in the bowl
Pre-heat oven at 350 degrees
Using an ice cream scoop, measure out your cookie dough balls and roll the in sugar. Place them 2 1/2 inches apart on a parchment paper lined cookie sheet.
Bake them in the oven for 9 minutes.
Remove them from the oven and lightly press a Hershey's kiss into the center.
HINT: Pre un wrap the kisses for efficient process, cookies should not have time to cool.
Place back in the oven for 3-4 minutes.
Remove them and place on a cookie sheet to cool.
