For Christmas, I always make the Peanut Butter Blossom cookies as gifts to give and I have several to give. I usually use the store bought peanut butter cookie dough in the roll, but in order to save money I am going to make my own. In the past when I try and make these the cookie dough is always dry and crumbles when I put the chocolate kisses in. Any suggestions on how to make these so they won't crumble. Thanks

what is your recipe? are you substituting shortening for butter? are you using the crappy margarines of today that ruin everything? whipped butters don't work; low cal butters don't work; butter substitutes don't work

shortening has a tendency to make cookies crunchier

are you overmixing your dough - it toughens it

is your dough dry? then you didn't measure accurately - too much flour, too little fat- eggs too small - add a tablespoon or 2 of cream or milk


try these:

1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup Land O Lakes 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°F. 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.