As the holiday season approaches, the activity in my kitchen increases - drastically! Last night, I kick-started the kitchen activity by making a double-batch of Chex party mix (which my family has already eaten vast quantities of...). Today it was cookies; specifically Peanut Butter Blossoms.  Every year at this time, my father-in-law requests these cookies. I usually take some to him at Thanksgiving and freeze a dozen or so for Christmas.  This year, I don't think they're going to last that long!  I'd like to thank my little helper this year, who now has enough dexterity in her 2 1/2 year old fingers to help unwrap an entire bag of chocolate kisses! She only ate two or three...

Peanut Butter Blossoms (recipe courtesy of Hershey's Kisses)

48 Hershey's Kisses

1/2 cup shortening

3/4 cup smooth peanut butter

1/3 cup granulated sugar

1/3 cup brown sugar

1 egg

2 Tbl. milk

1 tsp. vanilla extract

1 1/2 cups flour

1 tsp. baking soda

1/2 tsp. salt

granulated sugar

Heat oven to 375.  Remove foil from Kisses chocolates.  Beat shortening and peanut butter in  large bowl until well blended.  Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.  Add egg, milk and vanilla; beat well.  Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.  Shape dough into 1-inch balls.  Roll in granulated sugar; place on ungreased cookie sheet.  Bake 8 to 10 minutes or until lightly browned.  Immediately press a chocolate Kiss into center of each cookie; cookie will crack around the edges.  Remove from cookie sheet to wire rack and allow to cool completely.

Tomorrow: pumpkin cheesecake! Stay tuned!