Tasty: Christmas Cookies

It is that time of year again to fire up the oven and fill the kitchen will the sweet smell of backing cookies! Whip up a batch and take it to your volleyball holiday party or bring it to your team to eat – after practice of course!

Christmas Tree Peanut Butter Blossom Cookies

Prep time: 15 mins

Cook time: 7 mins

Serves: 4 dozen cookies


48 Hershey's 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



1. Preheat oven to 375°F and line cookie sheet with parchment paper. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended.

3. Add ⅓ cup granulated sugar and brown sugar; beat until fluffy.

4. Add egg, milk and vanilla; beat well.

5. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

6. Shape dough into 1-inch balls. Roll in sugar and place on prepared cookie sheet.

7. Bake 7-8 minutes or until lightly browned.

8. 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.

1. Fill the prepared piping bag with green frosting.

2. Starting at the base of the Hershey Kiss, pipe a line of frosting that swirls up & around to the top of the kiss.

3. Immediately sprinkle with holiday sprinkles.

Source: Pinterest & http://javacupcake.com