Catching up on The Virtual Cookie Exchange...all 19 recipes linked!

Ok...just to get caught up without my getting cramped fingers trying to move all those recipes around, here is a full listing of all 19 Virtual Cookie Exchange sharings I've posted here, the family blog, the HSB blog and so forth....

The Start of The Virtual Cookie Exchange...with recipes linked
VCE: Chocolate Truffles
VCE: Amish Sugar Cut-Outs
VCE: Peanut Butter Bon Bons
VCE: Chocolate Chip Shortbread
Gingerbread and More!
Special 4-in-1 Cookies
Oatmeal Gingerbread Cookies
Old Fashioned Sugar Cookies
Easy Fudge...and a Craft
An Alternate Fudge from Carnation with variations
Peanut Butter Kisses
Another Great and Easy Fudge
Chocolate Toffee Cookies
Sourdough Chocolate Chip Cookies
Brownie Bites & Shortbreads
Chocolate Roll Outs>br/> Sourdough Fruit Cake
Quick & Easy Cheese Danish

VCE: Peanut Butter Kisses

Peanut Butter Kisses, with chocolate stars or Hershey Kisses:

• ½ cup unsalted butter, at room temperature
• ⅓ cup peanut butter
• ½ cup brown sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1½ cups flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup sugar
• 24 Hershey’s® Kisses

Cooking Instructions

1. Heat oven to 375 degrees F. In large bowl beat butter with an electric mixer on medium until smooth. Add peanut butter. Beat until combined. Add brown sugar. Beat until combined, scraping side of bowl occasionally. Beat in egg yolk until combined. Add vanilla. Beat until combined.
2. Add flour, baking powder, and salt. Beat until combined.
3. Using 1 level tablespoon dough for each cookie, form each into a ball. Toss in sugar to coat. Transfer to cookie sheet and flatten slightly. Continue with remaining dough. Make an indent in the center of each cookie with the base of a kiss.
4. Bake 13 minutes, or until lightly browned.
5. Remove from oven and place a kiss on each one. Cool on cookie sheet 5 minutes. Remove to cooling rack to cool completely.

Substitution(s)

Dark brown sugar can be used in place of light brown sugar.

Make-Ahead

Cookies can be made through step 2 and stored in the refrigerator up to one week or in the freezer up to 6 months.

Tips & Tricks

For a more festive look, use sanding sugar (the large sugar crystals) to coat each cookie instead of granulated sugar.

Preparation Time:

30 minutes

Servings:

About 18 cookies

Baking Time: 13 minutes per batch