This last weekend was pretty relaxed. Payton came to visit from Idaho on the 1st and went to girls camp with Tara.
The girls together in June:
The girls got home from camp on Friday afternoon. I can't believe it was Tara's 6th year already. Both girls came home, napped and of course went out, after all we must not deny the boys the pleasure of our company. Ryan hung out with a friend and Nathan spent the weekend at their father's house.
Ryan, his friend Chris, Tara and Payton went to Six Flags on Saturday. Towards the end of the day Ryan and Chris where stuck on one of the roller coaster for a while but got off safe. They all had a great time and stayed until the park closed.
Sunday after church Tara and Payton had plans, of course, in an effort to make the most the few days they had left together. (Payton went home on Tuesday the 11th)
I made about 7 dozen peanut butter blossom cookies that evening. These are one of the kids favorite cookies. They love the Hershey's kiss on top of the peanut butter cookie.
The original recipe was the Pillsbury Bake Off winner in 1957. Since then different versions have appeared in many cookbooks, including "The Joy of Cooking."
This is the recipe I use.
Peanut Butter Blossom Cookies
When making these cookies always make sure you have the kisses unwrapped before you take the cookies out of the oven. Quickly put a kiss on each cookie before the cookie crusts up.
3 1/2 cups all-purpose flour
2 teaspoons salt
1 teaspoon baking soda
1 cup vegetable solid shortening
1 cup white sugar
1 cup brown sugar, packed
1 cup creamy peanut butter
2 large eggs
4 Tablespoons whole milk
2 teaspoons vanilla
1 cup sugar for rolling
60-70 Hershey Kisses, unwrapped
1. Preheat oven to 350 degrees F.
2. Line baking sheets with parchment paper or spray with vegetable oil.
3. In a large bowl, blend flour, salt and baking soda together and set aside.
4. Beat shortening and white and brown sugar on high together.
5. Add eggs one at a time beating after each one. Mix in milk and vanilla and scrape down sides of bowl. Add peanut butter and beat again, scraping one more time.
6. On low speed, add flour, salt and baking soda one cup at a time until the dough is mixed well and no dry spots remain. Give the bowl a final scrape.
7. With a cookie scoop or Tablespoon, measure out balls of dough, then roll in sugar.8. Place peanut butter cookie dough on the prepared baking sheets and bake at 350 degrees for 10-15 minutes or until cookies are lightly browned and firm around the edges. Don't over bake.
9. While the cookies are still on pans, and immediately out of the oven, place one unwrapped Hershey Kiss in the center, pressing the Kiss down just a little so that it gets stuck partially in the cookie. Don't press too hard!
10. Remove to wire racks and cool completely before storing in an air-tight container.
11. Makes 70 deliciously warm and chewy Peanut Butter Blossom Cookies!