When I was a kid, this was the most coveted cookie in the Christmas cookie package that my grandma mailed to our family. Now this recipe is a signature part of my Christmas cookie baking. This recipe doubles easily.
- 8 3/4 ounces flour (1 3/4 cups)
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1/2 cup peanut butter
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 egg
- 2 tablespoons sugar
- 48 milk chocolate candy drops, unrwapped
Preheat oven to 375° F.
Whisk flour, baking soda and salt together. In large mixing bowl, cream shortening, peanut butter, 1/2 cup sugar and 1/2 cup brown sugar until light and fluffy. Add flour mixture to large mixing bowl; add slowly and keep mixing to integrate. Whisk milk, vanilla and egg together, then mix slowly into large mixing bowl.
Shape dough into 1-inch balls, and roll dough balls in the 2 tbsp sugar. Place balls 2 inches apart on ungreased cookie sheets.
Bake at 375° F for about 9 minutes; the cookies should be more brown, and will have a darker shade creeping from up their bottoms. Immediately top each cookie with a chocolate candy, pressing down firmly so cookie cracks around edge. After cookies have cooled for several minutes, move them to cooling rack.
It'll be difficult, but you should wait until the cookies have cooled completely to eat; otherwise you'll end up with a mouth full of melted chocolate.