Peanut Butter Cookies

Makes about 3 dozen

1 cup shortening
1 cup granulated sugar
1 cup packed brown sugar
1 cup peanut butter
2 eggs
2 Tablespoons water
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt

Preheat oven to 375 degrees.

Cream together the shortening, sugars, and peanut butter until well blended. Add eggs and water, and mix well. Combine dry ingredients, and gradually add to dough.

Form cookies on ungreased baking sheets with a cookie press or roll into balls and flatten with a floured four, fingers, or cookie stamp. I used my favorite "hand and heart" cookies stamp.

Bake for 10 to 12 minutes. The cookies come off the tray best if you wait about 5 minutes before removing them to the cooling racks. Of course, they taste best right out of the oven!

Peanut Blossom Cookies

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1/2 cup butter, softened

1/2 cup peanut butter

1 large egg

1 teaspoon vanilla extract

1/4 teaspoon salt

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/4 cup granulated sugar

48 milk chocolate candy kisses, unwrapped

Heat oven to 375. Combine 1/2 cup sugar, brown sugar, butter and peanut butter in large mixer bowl. Beat at medium speed until light and fluffy (1 to 2 minutes). Add egg, vanilla and salt; continue beating until well mixed (1 minute). Add flour and baking soda. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes).

Shape dough into 1-inch balls. (If dough is too soft, refrigerate 30 to 60 minutes.) Roll balls in 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets.

Bake for 8 to 10 minutes or until very lightly golden brown. Immediately press 1 chocolate kiss in center of each cookie. Remove from cookie sheets; cool completely on wire racks.

Makes 4 dozen cookies

Variation: The last time I made these, I made the balls half the size, and used mini kisses. The mini kisses come in a bag like chocolate chips. I thought the cookies were better smaller.