I've made some Peanut Blossom Spritz cookies today for tea time. Won't you join me? We can have a cup of Constant Comment tea, if you'd like.
I'm using my Merry Christmas Johnson Bros teacup.
My sweet tea set was a gift from my youngest son, when he was just a little boy.
I was lucky to find a matching plate to my teacup.
My Goebel piece was from my late beloved Dad.
I bought a smaller tree this year, that is easier for me to put up.
My sister sent me a little tea set awhile back and I took a tip from Margie, from Tea In The Valley and glued the lids and saucers on the pieces to use as ornaments on my tree.
For probably 30 years I had a Mirro Cookie Press, and it sadly broke a few years back. A thoughtful friend of mine found me one and I am thrilled beyond belief! There is nothing like this old-fashioned Mirro one. It holds the most dough of any, and I am one happy baker!

Peanut Blossom Spritz Cookies
Ingredients
- 1/2 cup shortening
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 cup peanut butter
- 1 tablespoon hot water
- 1 and 1/4 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Colored sugar, optional
- 1 bag of Hershey Kisses, unwrapped
Instructions
- Preheat oven to 375 degrees.
- Cream shortening and sugars well.
- Beat in egg, peanut butter and hot water
- Gradually blend in flour, baking soda, and salt which have been sifted together (I use a whisk to blend all).
- Fill press. Form cookies on ungreased cookie sheets. Sprinkle with colored sugar, if you wish.
- Bake cookies for 10 minutes.
- Remove from the oven, and immediately add a kiss to the center of the cookie, pressing down firmly. Cool 1-2 minutes.
- Remove cookies to a cooling rack to cool completely.
Notes:
Use really cold cookie sheets and never put spritz cookies on warm cookie sheets.
Thank you for your visit! xo
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