| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Tasteofhome |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Creamy peanut butter |
| 1/2 |
c |
Confectioner's sugar |
| 1/2 |
c |
Packed brown sugar |
| 1/4 |
c |
Sugar |
| 1/2 |
c |
Butter or margarine; softened |
| 6 |
oz |
Cream cheese; softened |
| 1 |
ts |
Vanilla |
| 1 |
|
Egg |
| 2 |
c |
All-purpose flour |
| 1/4 |
c |
Cocoa |
| 1 |
ts |
Baking powder |
| 1 |
c |
Confectioner's sugar |
| 2 |
oz |
Cream cheese; softened |
| 2 |
tb |
Cocoa |
| 1 |
tb |
Milk |
INSTRUCTIONS
FROSTING
In a small bowl, stir peanut butter and confectioners' sugar until
smooth. Chill 15 minutes. Meanwhile in a large bowl beat sugars,
butter and cream cheese until light and fluffy. Add vanilla and egg.
Combine flour, cocoa and baking powder; add to cream cheese mixture
and mix well. Roll into 1 inch balls. Place half of the balls 2
inches apart on a greased baking sheet. Make a depression in the
center of each ball with your thumb; fill with 1 teaspoon of chilled
peanut butter mixture. Flatten remaining balls and place on top,
pressing edges to seal. Bake at 350 for 8 to 10 minutes. Remove to a
wire rack to cool. Combine frosting ingredients in a small bowl; stir
until smooth. Frost cooled cookies. Yield: 2 dozen. Source: Taste of
Home Magazine: June/July 1995.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Recipe by: Sue Klapper
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