Chocolate butterflies

Yield: 6 Servings

Measure Ingredient
2 cups Flour
½ cup Cocoa
2 teaspoons Baking powder
½ cup Shortening
½ cup Peanut butter
1¾ cup Sugar
2 Eggs
1½ teaspoon Vanilla flavoring
⅓ cup Milk

Sift together dry ingredients. Cream shortening and peanut butter, add sugar, mix again. Stir in eggs and vanilla. Add dry ingredients alternately with milk, blend well. Drop by teaspoon onto ungreased cookie sheet, criss-cross with fork to flatten. Bake at 400 F for 8 to 10 minutes. Do not overbake. From: Festival Cookie Book Posted by: Donna Ransdell

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