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1 1/4 c Firmly-packed brown sugar
3/4 c Creamy peanut butter
1/2 c Crisco shortening
3 tb Milk
1 tb vanilla
1 Egg
1 3/4 c All-purpose flour
3/4 ts Baking soda
3/4 ts Salt
Decoration:
1/2 c Semi-sweet chocolate chips
3/4 c Raspberry jam
Or flavour of choice
1 c Icing sugar
1 tb Milk; (1 to 2)
Food colouring
1. Preheat oven to 375F (190C). Place sheets of foil on
countertop for cooling cookies 2. Combine brown sugar,
peanut butter, shortening, milk and vanilla in large bowl.
Beat at medium speed of electric mixer until well blended.
Add egg. Beat just until blended.
3. Combine flour, baking soda and salt. Add to creamed
mixture at low speed. Mix just until blended.
4. Wrap dough in plastic wrap. Refrigerate 3 to 4 hours or
overnight. Keep refrigerated until ready to use.
5. Shape rounded measuring tablespoonfuls (15 mL) of dough
into ovals. Pat top smooth. Place 2 inches (5 cm) apart
onto ungreased baking sheet. Indent slightly in center with
finger.
6. Bake one baking sheet at a time at 375F (190C) for 8
to 10 minutes, or until set and just beginning to brown. DO
NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove
cookies to foil to cool completely.
7. For decoration, place chocolate chips in a heavy
resealable plastic sandwich bag. Microwave at 50 % (MEDIUM)
power for 1 minute or until melted, checking every 30
seconds. Knead bag until smooth. Cut tiny tip off corner of
bag. Squeeze to pipe design of outline of eye and eyelashes
onto cookies. Drop teaspoons (5 mL) of jam into center of
each "eye" for pupil.
8. Combine icing sugar and milk. Stir until smooth. Add
additional icing sugar if icing is too thin. Add a few
drops of food colour, a few drops at a time, to achieve the
desired colors. Place icing in pastry bags fitted with
small round writing tip. Alternatively, place in small
resealable plastic bags. Cut tiny tip off corner of bag.
Squeeze to pipe on designs for cookies, as desired.
Makes: About 3 dozen cookies
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