Recipe PEANUT BLOSSOM COOKIES

Servings: Makes 48 cookies Start to finish: 1 hour

INGREDIENTS

1 1⁄3 cups (6 2⁄3 ounces) all-purpose flour 1⁄2 cup salted dry-roasted peanuts 1⁄4 teaspoon baking powder 1⁄4 teaspoon baking soda 1⁄4 teaspoon salt 8 tablespoons unsalted butter, softened 1⁄3 cup packed (2 1⁄3 ounces) dark brown sugar 1⁄3 cup (2 1⁄3 ounces) granulated sugar 1⁄2 cup creamy peanut butter 1 large egg, room temperature 1 teaspoon vanilla extract 48-50 Hershey’s Kisses, unwrapped

INSTRUCTIONS

Process 2⁄3 cup flour and peanuts in food processor until peanuts are finely ground, about 15 seconds; transfer to bowl and whisk in baking powder, baking soda, salt, and remaining 2⁄3 cup flour. Using stand mixer fitted with paddle, beat butter, brown sugar, and granulated sugar until fluffy, about 2 minutes. Add peanut butter and beat until combined. Add egg and vanilla and beat until combined. Reduce speed to low, add flour mixture in 2 additions, and mix until just combined. Cover bowl tightly with plastic wrap and refrigerate for 30 minutes. Adjust oven rack to middle position and heat oven to 350 F. Line two baking sheets with parchment paper. Roll dough into 1-inch balls and space them 2 inches apart on prepared sheets. Bake, 1 sheet at a time, until cookies are just set and beginning to crack, 9 to 11 minutes. Working quickly, remove sheet from oven and place 1 candy in center of each cookie, pressing down firmly. Return sheet to oven and bake until cookies are light golden, about 2 minutes longer. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving. Nutrition information per serving: 94 calories; 53 calories from fat; 6 g fat (2 g saturated; 0 g trans fats); 11 mg cholesterol; 48 mg sodium; 9 g carbohydrate; 1 g fiber; 6 g sugar; 2 g protein.