Yield: 30 Cookies
|½ cup||Butter Flavor Crisco|
|½ cup||Sugar, granulated|
|1 ounce||Chocolate, unsweetened melted and cooled|
|1 cup||Flour, all purpose|
|⅓ cup||Chocolate chips, semisweet miniature|
|2 tablespoons||Butter Flavor Crisco|
|⅓ cup||Peanut Butter, creamy style|
|1 cup||Sugar, confectioners|
PEANUT BUTTER CREAM FILLING
Preparation Time: 25 Minutes Bake Time: 1. Heat oven to 350 F. Grease baking sheet with Butter Flavor Crisco.
2. Combine ½ cup Butter Flavor Crisco, ½ c granulated sugar, 1 tablespoon milk, ½ teaspoon vanilla and egg yolk. Beat at medium speed of electric mixer until well blended. Add melted chocolate. Mix well.
3. Combine flour and salt. Add to chocolate mixture. Mix until well blended. Stir in chocolate chips. Form dough into 1 inch balls. Place 2 inches apart on baking sheet. Press thumb gently into center of each cookie.
4. Bake at 350 for 8 minutes. Repress centers after baking. Remove to cooling rack. Cool completely. Fill center with Peanut Butter Cream Filling.
5. For Peanut Butter Cream Filling: Combine 2 tablespoons Butter Flavor Crisco and peanut butter in medium bowl. Stir with spoon until blended. Add 1 cup confectioners sugar. Stir well. Add 2 tablespoons milk and ½ teaspoon vanilla. Stir until smooth. Fill cooled thumbprint cookies.
Makes 2½ dozen 2 inch cookies.
Source: Butter Flavor Crisco Cookie Collection, page 26. Shared by: David Knight