Ingredients

Makes: 30-40 candies

2 cups peanut butter; crunchy
2 cups icing sugar; sifted or confectioner’s sugar
2 eggs
36 chocolate ‘rosebud’ candies up to 40 (rosebuds are a Canadian candy; Hershey kisses can be substituted)

 

Method

Cream peanut butter with icing sugar. Beat in eggs. Form batter into 1 inch balls. Place on cookie sheets that are buttered are lined with parchment paper. Flatten balls so that they are about 2 inches in diameter. Place a chocolate rosebud or kiss in the centre of each. Bake in a preheated 375ºF oven for 10 to 12 minutes or until cookies are firm enough to handle when one is removed from the oven and place on the cooling rack.