PEANUT BUTTER CREME BLOSSOMS

INGREDIENTS:

• ½ cup shortening
• ¾ cup REESE’S Creamy Peanut Butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1-½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• PEANUT BUTTER CREME FILLING (recipe follows)
• 1-1/3 cups (8-oz. pkg.) REESE’S Peanut Butter Cups Minis

DIRECTIONS

1. 1Heat oven to 350°F.
   
   
2. 2Beat shortening and peanut butter in large bowl until blended. Add granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla. Beat well. Combine flour, baking soda and salt; gradually add to peanut butter mixture. Beat well. Shape dough into 1-inch balls; place on ungreased cookie sheets.
   
   
3. 3Bake 8 to 10 minutes or until lightly browned. Immediately press bottom of large wooden spoon (about ½-inch in diameter) into center of each cookie, cookie will crack around edges. Remove from cookie sheet to wire rack; cool completely.
   
   
4. 4Prepare PEANUT BUTTER CREME FILLING; spoon into heavy duty (freezer) resealable plastic food storage bag. Cut off corner of bag about ¼ inch from point; pipe frosting into indentations. Gently press mini peanut butter cup in each filled cookie. Makes about 54 cookies.
   
   PEANUT BUTTER CREME FILLING: Beat 1 cup ready-to-spread white frosting, ¼ cup REESE’S Creamy Peanut Butter and ½ teaspoon vanilla extract in medium bowl until well blended and fluffy. About 1 cup filling.

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