As we've said before, the holiday season goes beyond Christmas and New Year's, you might even say it encompasses the first month or two of the winter season. And while Santa may have already gotten his cookies this year, that doesn't mean you can't make more for yourself and loved ones. Our friends at BERNINA have pointed us towards a great recipe from Amanda Rettke for Red Velvet Peanut Butter Blossom cookies we think you'll just love. So crank up the oven, get out the baking sheet, and let's get started on those cookies today!

From BERNINA:

"Happy Holidays From Our Family To Yours! Enjoy your holiday celebration with one of our favorite cookie recipes!"

Red Velvet Peanut Butter Blossoms

Ingredients

 - ½ cup (1 stick) unsalted butter, room temperature

 - ¾ cup creamy peanut butter

 - 1 ⅓ cups granulated sugar

 - 1 large egg, room temperature

 - 2 tablespoons milk

 - 2 teaspoons vanilla

 - 1 teaspoon red gel food coloring

 - 3 tablespoons unsweetened cocoa

 - 1 ½ cups all-purpose flour

 - 1 teaspoon baking soda

 - 1 pinch kosher salt

 - ⅓ cup (67 g) red sanding sugar

 - 1 bag Hershey's Kisses, unwrapped

Directions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In the bowl of a stand mixer with a paddle attachment, add butter, peanut butter, and sugar. Mix for 2 minutes on medium speed. Reduce to low speed and add in egg, milk, vanilla, and red food coloring. Mix for about 30 seconds.. Then, increase the mixer speed to medium-high and blend until light and fluffy.
3. In a separate bowl sift cocoa, flour, baking soda, and salt. With the stand mixer on slow speed, add the flour mixture to the butter mixture and beat until just combined.
4. Remove the mixer bowl from the stand. Using a 1-tablespoon scoop, drop dough onto the lined baking sheet. Roll each scoop of dough into a ball.
5. Pour red sanding sugar onto small plate or bowl.
6. Roll each dough ball in red sanding sugar and place it back onto the prepared cookie sheet, leaving about 2 inches between each ball of dough. (For extra chewy, chill for 10 minutes in the freezer before baking.) Bake for 7-8 minutes.
7. When the cookies are done baking, remove them from the oven and immediately press a chocolate Kiss into the center of each cookie. The cookie should crack around the edges.
8. Allow cookies to cool, serve and enjoy!

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