Christmas Tree Peanut Butter Blossoms

• Refrigerated

  • 1 Egg

• Condiments

  • 3/4 cup Peanut butter

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/3 cup Brown sugar, light packed
  • 1 Frosting, green
  • 48 Hershey's kisses chocolate candies
  • 1 Holiday sprinkles, red green, & white
  • 1/2 tsp Salt
  • 1/2 cup Shortening
  • 1/3 cup Sugar
  • 1/2 Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 2 tbsp Milk

• Other

  • disposable piping bag fitted with a Wilton #4 piping tip

Found on javacupcake.com

Description

Ingredients

• 48 Hersheys Kisses chocolate candies
• ½ cup shortening (I used Crisco)
• ¾ cup Peanut Butter
• ⅓ cup sugar
• ⅓ cup light brown sugar, packed
• 1 egg
• 2 Tbsp milk
• 1 tsp vanilla extract
• 1½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ sugar, for rolling
• green frosting
• red, green, & white holiday sprinkles
• disposable piping bag fitted with a Wilton #4 piping tip

Directions

• Preheat oven to 375°F and line cookie sheet with parchment paper. Remove wrappers from chocolates.
• Beat shortening and peanut butter in large bowl until well blended.
• Add ⅓ cup granulated sugar and brown sugar; beat until fluffy.
• Add egg, milk and vanilla; beat well.
• Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
• Shape dough into 1-inch balls. Roll in sugar and place on prepared cookie sheet.
• Bake 7-8 minutes or until lightly browned.
• Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
• NOTE: Cookies must be completely cooled & chocolate hardened before decorating.
• Fill the prepared piping bag with green frosting.
• Starting at the base of the Hershey Kiss, pipe a line of frosting that swirls up & around to the top of the kiss.
• Immediately sprinkle with holiday sprinkles.