| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Cookies, Chocolate |
40 |
Servings |
INGREDIENTS
| 6 |
tb |
Butter |
| 3/4 |
c |
Peanut butter, chunk style |
| 1/2 |
c |
Brown sugar, firm packed |
| 1/3 |
c |
Sugar |
| 1 |
|
Egg |
| 1 |
c |
Flour, all purpose, unsifted |
| 1/4 |
ts |
Baking soda |
| 1/8 |
ts |
Baking powder |
| 1/8 |
ts |
Cinnamon |
| 2/3 |
c |
Peanuts,unsalted, chopped |
| 6 |
|
Chocolate squares(semisweet) |
| 1 |
tb |
Shortening |
| 1 |
tb |
Corn syrup, light |
INSTRUCTIONS
COUNTRY LIVING
Grease 2 large baking sheets.
In large bowl, with mixer, beat butter, peanut butter, and brown and
granulated sugars until well combined; beat in egg.
Slowly beat in flour, bake soda, bake powder, and cinnamon just until
combined to make soft dough. Form dough into 40 1-in. balls (about 2 t
dough per cookie).
Roll balls in peanuts until coated.
Place balls on greased bake sheets about 2 in. apart and press to form 2
in. rounds.
When most cookies are shaped, heat oven to 350 bake 6-8 min or until
cookies are lightly browned on edges.
Cool completely on wire racks.
In top of double boiler over simmering water, melt chocolate and
shortening; stir in corn syrup until well combined.
Dip each cookie halfway into chocolate mixture and place on baking sheets
in single layer; freeze until chocolate hardens.
Store cookies in airtight container in freezer until ready to use.
Posted by GAIL RUSSICK, Prodigy ID# DTGT60B.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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