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---------- Recipe via Meal-Master (tm) v8.05
Title: Chocolate Thumbprints #2
Categories: Cookies, Chocolate
Yield: 1 servings
Cookie:
1/2 c Golden crisco shortening
1/2 c Granulated sugar
1 tb Milk
1/2 ts Vanilla
1 Egg yolk
1 Unsweetened chocolate square
= melted/cooled/ 1 oz
1 c All-purpose flour
1/4 ts Salt
1/3 c Miniature semi-sweet
-chocolate chips
Peanut butter cream filling:
2 tb Golden crisco shortening
1/3 c Creamy peanut butter
1 c Icing sugar
2 tb Milk
1/2 ts Vanilla
1. Heat oven to 350F (180C). Grease baking sheet with
Golden Crisco Shortening. Set aside.
2. Combine Golden Crisco Shortening, granulated sugar,
milk, 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 blended. Stir in chocolate chips. Form dough into
l-inch (2.5 cm) balls. Place 2 inches (5 cm) apart on
baking sheet. Press thumb gently in center of each cookie.
4. Bake at 350F (180C) for 8 minutes. Repress centers
after baking. Remove to cooling rack. Cool completely. Fill
center with Peanut Butter Cream Filling.
Peanut Butter Cream Filling:
1. Combine Golden Crisco Shortening and peanut butter in
medium bowl.
2. Stir with spoon until blended. Add 1 cup (250 mL) icing
sugar. Stir well.
3. Add milk and vanilla. Stir until smooth.
4. Fill cooled thumbprint cookies.
Makes 2 1/2 dozen 2 inch (5 cm) cookies. Preparation Time:
25 minutes. Baking Time: 8 minutes.
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