Chocolate & Peanut Butter Buttons

Cookies: 1 1/2 c Firmly-packed brown sugar

2/3 c Crisco shortening

1 tb Water

1 ts Vanilla

2 Eggs

1 1/2 c All-purpose flour

1/3 c Cocoa

1/2 ts Salt

1/4 ts Baking soda

12 oz Semi-sweet chocolate chips

Granulated sugar Peanut butter cream filling: 1/3 c Creamy peanut butter

2 tb Crisco shortening

1 c Icing sugar

2 tb Milk

1/2 ts Vanilla

1. Pre-heat oven to 375F (190C). Place sheets of foil on

countertop for cooling cookies. 2. For cookies, combine brown sugar, shortening, water and

vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. 3. Combine flour, cocoa, salt and baking soda. Mix into

creamed mixture at low speed just until blended. Stir in chocolate chips. 4. Shape dough into l-inch (2.5 cm) balls. Roll in

granulated sugar. Place 2 inches (5 cm) apart onto ungreased baking sheet. Press thumb gently in center of each cookie. 5. Bake one baking sheet at a time at 375F (190C) for 7

to 9 minutes, or until cookies are set. DO NOT OVERBAKE. Press centers again with small measuring spoon. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. 6. For peanut butter cream filling, combine peanut butter

and shortening in medium bowl. Beat at low speed of electric mixer until blended. Add icing sugar. Beat on low speed until blended. Add milk and vanilla. Beat on low speed until smooth. Fill centres of cooled cookies. Makes about 4 dozen cookies
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