America’s favorite vegetable pairs perfectly with chocolate-topped “Peanut Butter Blossoms”
Column and photos by Dana Rady, Wisconsin Potato & Vegetable Growers Association
My maternal grandmother was a phenomenal cook and baker. She was notorious for making casseroles, bread, coffee cakes, pies, cookies, and desserts.
And the best part about her was she didn’t just keep the food she made within the family. Doris Miller regularly shared her creations with other families and friends.
Every Christmas, she would make several different kinds of Christmas cookies, package them up in containers and take them to people at the nursing home. Among those she visited was her mother, the one who had passed on her cooking/baking talents to my grandma.
My grandmother used to take me with her to the nursing home to visit her mom and elderly friends. And around Christmas, we’d deliver the cookies she so lovingly made and packaged.
Honestly, nursing home visits with my grandma are the only way that I have any memories of my great-grandmother. I can still recall the joy on her and her roommate’s faces as we’d enter the room.
Among the lineup of cookies Doris made were “Peanut Butter Blossoms.” They’re a peanut butter cookie with Hershey’s kisses pressed into the top. So, with this sweet treat, you can have your chocolate peanut butter, and eat it, too!
While this recipe is nostalgic for me for many reasons, I was ecstatic to be able to add potatoes to it, which makes this cookie the perfect one to make for your sweetheart on Valentine’s Day! I mean, does it get any better than being able to add America’s favorite vegetable to chocolate and peanut butter?
