Peanut Butter Blossoms

Mix together:

1 cup shortening

1 cup white sugar

Beat in:

2 eggs

Stir together:

2 1/2 cups flour

1 tsp baking powder

1 cup peanut butter

1 cup brown sugar

1 tsp vanilla

1 tsp baking soda

1 tsp salt

Gradually add flour mixture to egg mixture and stir well. Shape into 1 inch balls and roll in

sugar.

Bake in a 350 degree oven for 15 minutes. Remove from oven and quickly press a chocolate kiss into top of each cookie.

Return to oven for 1-2 minutes. Cook on a baking rack.

Preheat oven to 325 degrees. Spread cherries on a paper towel to drain well. In a large mixing

bowl, combine the flour and sugar. Using a pastry blender, cut in the butter until mixture

resembles fine crumbs. Stir in drained, chopped cherries and 4 ounces of of the chopped

chocolate. Stir in almond extract and food coloring. Knead mixture until it forms a smooth

ball. Shape dough into 3/4 inch balls. Place balls 2 inches apart on an ungreased cookie sheet.

Using the bottom of a glass dipped in sugar, flatten balls to 1 1/2 inch rounds. Bake for 10-12

minutes or until cookies are set.

Cool 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

In a small saucepan, combine shortening and remaining 8 ounces of the chopped chocolate.

Cook and stir over low heat until melted. Dip half of each cookie in chocolate mixture, allowing

excess to drip off. Roll dipped edge in glitter. Place cookies on waxed paper until chocolate

is set. Makes approximately 60 cookies. To store, layer cookies between waxed paper in

an airtight container and cover. Store at room temperature for up to 3 days or in freezer up to 3

months.