From the time I was little girl, my mom made a cookie called Peanut Blossoms every Christmas. I don’t remember eating them at any other time of the year and so, even I don’t bring out this recipe except for Christmas. They are so delicious and the smell and taste brings so many memories to mind, I am not sure why I don’t bake them year-round. The original recipe was first posted by Pillsbury as the winner of their 1957 Bake Off Cookie Contest. I would have been two years old at that time and I am sure my mother, who loved to cook and bake, found that recipe and added it to her repertoire.

I have carried the tradition of baking these delicious peanut butter cookies with either a chocolate kiss or star on the top every Christmas season. My husband, Scott, would prefer that I don’t waste any energy on any other Christmas goodie, but simply keep the cookie tray filled with this delicious and highly addictive cookie.

My recipe card itself is filled with memories. A few years ago I started making notes so I would remember, year by year, what I had baked the previous season. Here are a few of my jottings:

  • 2011: I baked 175 cookies with mom. This was 5 batches and we did bake some way too big. We used about 3 bags of Hershey’s kisses.
  • 2012: I baked these cookies for a cookie exchange. 186 total cookies. This time I used a teaspoon to keep the size uniform. Mixed up 5 batches and this time topped them with chocolate stars. It took 3 hours to make all of them.
  • 2013: I baked one batch just for Scott – a total of 38 cookies! I was on a strict elimination diet that year so he ate the entire batch himself. Happy man!
  • 2015: I baked 2 batches of cookies. I miss mom! This is the first Christmas since she moved her residence to heaven.
  • 2015: I shared this recipe with our good friends Andy and Robin. We are at their home baking a batch for our men who now have joined forces and insist this is the only cookie we ever have to bake again!
  • 2016: Scott and I have been sugar-free since September. Oh, dear! What are we going to do?

Peanut Blossoms

Makes 2-2 ½ dozen cookies

1 ¾ cup flour

1 tsp soda

½ tsp salt

½ cup shortening

½ cup creamy peanut butter

½ cup white sugar

½ cup brown sugar

1 egg

1 tsp vanilla

2 Tbl milk

Sift together flour, soda, and salt. Set aside.

In a large mixing bowl, cream shortening and peanut butter.

Add the sifted ingredients and the white sugar, brown sugar, egg, vanilla, and milk.

Mix thoroughly.

Shape into balls. Roll in sugar.

Place on a greased cookie sheet.

Bake at 375 degrees for 10 minutes.

Remove from oven and put a chocolate kiss or star on top. Gently press the chocolate down.

Return the pan to oven and bake an additional 3-5 minutes longer.

Becky Meyerson

Author Becky Meyerson

Becky Meyerson is passionate about writing and teaching from the Word of God. She is a licensed pastor, has served in churches for over 30 years, and has two published devotionals. Becky is a wife, mom, and Nana. She loves to garden, try new recipes, and gather family and friends around her table. You can find her latest adventures in faith, food, and family on her website: www.evergreen.study.

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