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Peanut Butter Blossoms.

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I love Christmas. This is why.
I get my sense of compulsive baking from my dad. Every December our kitchen turns into the front lines of Christmas. We literally have to schedule who is baking (on what night and what cookies), otherwise we end up running out of brown sugar and flour and facing off in front of the oven in a very un-Christmasy sort of way.
He wins if he’s making peanut butter blossoms. I’m not a big peanut butter cookie fan (I’m more Team Sugar Cookie) but we make these every Christmas. They’re tradition.
And can I tell you? They’re addicting.
(He even sent me a couple dozen when I was away at college.)
Make them. No regrets.

 

Santa thanks you ahead of time.
Peanut Butter Blossoms
 
 
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup peanut butter
1 large egg
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Hershey kisses
1/4 cup granulated sugar to roll cookies in
Preheat oven to 350°F.
In a bowl with a mixer, beat butter, granulated sugar, brown sugar, and peanut butter. Then beat in egg and vanilla.
In another bowl, combine flour, baking soda, and salt. Add to the butter mixture and beat until well blended.
Shape dough into 3/4-inch balls and roll in 1/4 cup granulated sugar. Set ball 1 1/2-inches apart on a greased baking sheet. Bake for 8 to 10 minutes, or until slightly darker brown.
Place 1 chocolate kiss into the center of each cookie; dough may crack. Return to oven and continue to bake until chocolate is shiny and soft, about three more minutes. Cool and then serve.
Source: Sunset Magazine, December 1998

On average, two restaurants a week closed in the year to the end of March, including casual dining chains, as well as upmarket and independent establishments, according to the latest data from analysts CGA and corporate advisory firm AlixPartners. Graeme Smith, the managing director of AlixPartners, said he expected restaurant numbers to continue to drop throughout the year as large chains in particular slim down. There have already been high-profile closures by burger chain Byron, Jamie’s Italian, Carluccio’s, the Prezzo Group and Sir Terence Conran’s Albion restaurants, but more large chains and independents are expected to suffer. “It’s easy to say this is a crisis in casual dining,” said Peter Martin at CGA. “This is a crisis happening for everyone.” Restaurants are suffering because the fall in the value of the pound since the Brexit vote has made ingredients more expensive while staff costs have risen, partly due to increases in the minimum wage. Economic uncertainty has stalled growth in the sector just as competition has increased after a surge in openings partly fuelled by private equity investment.

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