Peanut Butter Kiss Cookies

The holiday baking season is upon us! Joy abounds!

It's beginning to look a lot like CHRISTMAS! Peanut Butter Kiss Cookies made with Dutch peanut butter and imported American Hershey kisses. It is a marriage made in heaven. Fine tuning this recipe resulted in less sugar than the original, which of course is (almost) always a good thing.

Adapted from my Aunt Mary Lee's recipe(love you, Aunt MLG!):
Peanut Butter Kiss Cookies
1 cup unsalted butter (230 g)
1 cup creamy peanut butter (260 g Calve Pindakass)
1 cup brown sugar (220 g bastard suiker)
2/3 cup granulated sugar (150g fijn suiker)
2 eggs
1 tsp vanilla
2 1/2 cups flour (300 g Zeeuwse bloem)
2 tsp baking powder
1/8 tsp salt
56 Hersheys Kisses, unwrapped

1. Pre-heat oven to 350 degrees F (176 degrees C)
2. Mix butter, peanut butter, brown sugar, sugar in mixer and beat until blended. Add eggs, one at a time, then add vanilla.
3. Mix dry ingredients together, then add to mixture.
4. Drop by rounded teaspoon onto parchment-lined baking sheet.
5. Bake, one sheet at a time, rotating half way through baking for about 12 minutes total.
6. As soon as you pull the tray out of the oven, stick a Hershey's kiss in the center of each cookie.
7. Allow to cool on tray about 3 minutes, then on racks until cool.

Makes 56 cookies.