I didn't get to spend a lot of time with my dad's mom, whom we called "Grandmama". I have very few memories of her, but one stands out vividly to me. We're standing next to a concrete brick retaining wall which was probably 3-4 feet high and the day is sunny and bright. I am watching Grandmama tend to her flowers on top of that retaining wall. They are beautiful, sunshine yellow with velvety soft black centers. "Tell me their name," I beg her. "Black-eyed Susans, " she replied. I loved that they were named Susan, one of my favorite names among all.
When I came across this recipe first, it was in a Southern Living Eating Light cookbook. Nearly every one has had these easy cookies in some form. But in my Atkins days these were mainstays (made with Spelnda) when we had a sweet tooth. These cookies are super easy, take few ingredients and make a pretty presentation on a platter for a tea party.
2 cups peanut butter (1 15 ounce jar)
2 cups sugar
1 cup chocolate chips or 2 - 2 1/2 dozen Hershey kisses
Mix peanut butter, sugar, and eggs. Chill. Preheat oven to 350F. Roll dough into 2 - 2 1/2 dozen balls and place on foil lined cookie sheet. Gently depress thumb into center of cookie dough ball. Place 3 chocolate chips in depression (5 if especially large) or one unwrapped Hershey kiss. Bake for 10 minutes. Allow to cool on cookie sheet.