1 C. white sugar
1 C. butter
2 C. flour
1 C. brown sugar
2 tsp. soda
1 tsp. vanilla
Mix and drop and press with sugared fork. Bake at 350 degrees until light brown.
Okay, but you say you want them to be “peanut blossoms,” A little taller, and more sparkly than Grandma Bennett’s (like a “dew-moistened flower” in a Norbert Rosing image, maybe) and filled in the center with wonderful dollop from Chocolate Town?
Here’s what you do: Swap half of the butter for a 1/2 cup of vegetable shortening, be a smidge generous with the soda, roll them into balls and then into a bowl of sugar (instead of dropping them and squashing them with sugary fork, production-line style). Immediately after baking, remove the cookies from the pan to a cooling rack and place a perfect (they’re all perfect, by the way) unwrapped Hershey’s Kiss in the center of each cookie.