Melt In Your Mouth Peanut Butter Blossoms

From BH&G Biggest Book of Cookies. I made these tonight after cries of "What's for dessert?" They're all gone. For an extra little treat, make these with the new Hershey's Kisses filled with caramel. YUM! YUM!

• Ready In: 20 mins
• Yields: 54 cookies

Ingredients

• 1⁄2 cup shortening
• 1⁄2 cup peanut butter
• 1⁄2 cup granulated sugar
• 1⁄2 cup  packed brown sugar
• 1  teaspoon baking powder
• 1⁄8 teaspoon baking soda
• 1  egg
• 2  tablespoons milk
• 1  teaspoon vanilla
• 1 3⁄4 cups all-purpose flour
• 1⁄4 cup granulated sugar
• 1 (12 ounce) bag  Hershey chocolate kisses, unwrapped

Directions

1. Preheat oven to 350.
2. In your electric mixer's bowl, beat the shortening and peanut butter on medium to high speed for 30 seconds, or until well combined.
3. Add the granulated sugar, brown sugar, baking powder and baking soda.
4. Beat until well combined and"fluffy", occasionally scraping the sides of the bowl.
5. Beat in egg, milk and vanilla until well combined.
6. Beat in the flour.
7. You may stir in any remaining flour with a wooden spoon if your mixer doesn't get it all.
8. Shape cookie dough into one inch balls.
9. Roll the balls (individually) in the 1/4 cup granulated sugar.
10. Place balls 2 inches apart on an ungreased cookie sheet.
11. Bake for 10 to 12 minutes, until bottoms are lightly browned.
12. Do not overbake.
13. Immediately press a Hershey's Kiss into the center of each cookie.
14. Transfer cookies to a wire rack to cool.
15. After cooling, hide them from your children, or you won't get any.