Name: Rolo Blossom Cookies
Yield: 4 servings
Ingredients: 1/2 cups Crisco Shortening; 3/4 cups Creamy Peanut Butter; 1/3 cups Sugar; 1/3 cups Packed Brown Sugar; 1 whole Egg; 2 Tablespoons Milk; 1 teaspoon Vanilla Extract; 1-1/2 cup Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1 cup Sugar (for Rolling); 48 whole Rolo Candies, Unwrapped

Servings: 4 persons

1/2 cups Crisco Shortening
3/4 cups Creamy Peanut Butter
1/3 cups Sugar
1/3 cups Packed Brown Sugar
1 whole Egg
2 Tablespoons Milk
1 teaspoon Vanilla Extract
1-1/2 cup Flour
1 teaspoon Baking Soda
1/2 teaspoons Salt
1 cup Sugar (for Rolling)
48 whole Rolo Candies, Unwrapped

1
Preheat oven to 350F.
2
Cream together shortening, peanut butter, sugar and brown sugar in a large bowl until fluffy. Add egg, milk and vanilla and beat well. Set aside.
3
In a separate bowl, stir together flour, baking soda and salt. Then gradually stir this into the peanut butter mixture.
4
Shape dough into 1-inch balls (using a 1 Tablespoon sized cookie scoop if possible). Roll the balls in sugar and place on an ungreased cookie sheet.
5
Bake in the preheated oven for 8-10 minutes or until lightly browned. Remove from the oven and immediately press a Rolo into the center of each cookie. The cookies will crack around the edges. Remove from the cookie sheet to a wire rack. Cool completely.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Rolo Blossom Cookies

How did you like this recipe?