Emily's favorite: Peanut blossoms

Emily is my culinary co-pilot through life. We have hosted numerous parties and showers for friends; we've tried many restaurants; and we've traveled to Napa and Washington State with our husbands to taste wines. Post-college roommates, Emily introduced me to the Barefoot Contessa (one fond memory is her making turkey meatloaf in our tiny unairconditioned kitchen one August day) and we regularly had Sunday night dinners with our then-boyfriends. Most recently, we made a pumpkin pie from scratch, roasting the pumpkin and all. Don't let anyone tell you otherwise - canned pumpkin is absolutely no match to the real thing. Here is one of Emily's favorite cookies that her mom makes:

Peanut Blossoms
Sift together:
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt

Cream together ½ cup butter and ½ cup peanut butter, gradually add ½ cup sugar and ½ cup firmly packed brown sugar, creaming well.

Add 1 unbeaten egg and 1 teaspoon vanilla, beat well.

Blend in the dry ingredients gradually, mix thoroughly.

Shape dough into balls using a rounded teaspoonful for each. Roll balls in sugar and place on ungreased cookie sheet.

Bake at 375 degrees for 8 minutes. Remove sheet from oven and place a solid chocolate kiss on top on each cookie pressing down firmly so that cookie cracks around the edge. Return cookies to oven and bake 2 – 5 minutes longer until golden brown.

Makes about 3 dozen