Brickle peanut butter cookies

Yield: 3 Dozen

Measure Ingredient
1¼ cup Firmly packed Lt.Brown Sugar
¾ cup Creamy peanut butter
½ cup Crisco all-veg. shortening
3 tablespoons Milk
1 tablespoon Real vanilla extract
1 large Egg
1½ cup All-purpose flour
¾ teaspoon Salt
¾ teaspoon Baking soda
1 cup Heath Brand Bits O' Brickle
Toffee Chips =OR=
Crushed Heath Candy Bars
2 cups Confectioners' Sugar
¼ cup Butter Flavor Crisco
½ teaspoon Real vanilla extract
Milk
1½ cup Heath Brand Bits O' Brickle
Toffee Chips =OR=
Crushed Heath Candy Bars

ICING

TOPPING

Preheat oven to 375 degrees F.

Combine brown sugar, peanut butter, shortening, milk and vanilla extract in a large bowl. Beat at medium speed with an electric mixer until well blended. Add egg, beating until just blended.

Combine flour, salt and baking soda. Add to creamed mixture at low speed. Stir in toffee bits. mixing until just blended.

Drop dough by heaping teaspoonfuls 2" apart onto an ungreased baking sheet. Flatten slightly with hand or a floured bottom of a glass.

Bake on baking sheet at a time at 375 degrees for 7-8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool on baking sheet 2 minutes. Remove cookies to foil or racks to cool completely.

ICING: Combine confections' sugar, shortening and vanilla extract in a medium bowl. Beat at low speed. Add milk as needed to make good spreading consistency. Spread icing in center tops of cooled cookies.

TOPPING: Dip cookie in toffee bits and gently press them into the icing. Allow icing to set before serving.

From the recipe files of suzy@...

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