| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Cookies |
1 |
Servings |
INGREDIENTS
|
|
—base— |
| 1/3 |
c |
Butter flavor crisco; (r) |
| 1/2 |
c |
Creamy peanut butter |
| 1 1/2 |
c |
Firmly packed brown sugar |
| 2 |
|
Eggs |
| 1 1/2 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Milk |
| 1 |
ts |
Vanilla -frosting and drizzle— |
| 1/4 |
c |
Butter flavor crisco; (r) |
| 2/3 |
c |
Creamy peanut butter |
| 4 |
c |
(1 pound) confectioners' sugar |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Semi-sweet chocolate pieces |
INSTRUCTIONS
Heat oven to 350 degrees F. Grease 15x 10-inch baking pan with BUTTER
FLAVOR CRISCO(r). Set aside. For base, cream BUTTER FLAVOR CRISCO(r) and
peanut butter in large bowl at medium speed of electric mixer. Blend in
brown sugar. Beat in eggs one at a time. Beat until creamy Combine flour
baking powder and salt in small bowl. Set aside. Combine milk and vanilla
in measuring cup. Add dry ingredients and milk alternately to creamed
mixture. Mix at low speed of electric mixer. Scrape sides of bowl
frequently. Beat until blended. Spread batter into prepared pan. Bake at
350 degrees F for 18 to 20 minutes. Cool. For frosting, cream BUTTER FLAVOR
CRISCO(r) and peanut butter in large bowl at medium speed of electric
mixer. Add sugar and milk. Beat until fluffy. Spread on cooled cookie base.
For drizzle, melt chocolate pieces on very low heat in small saucepan.
Drizzle chocolate from end of spoon back and forth over frosting. Cut into
2-inch squares. Refrigerate 15 to 20 minutes until chocolate is firm.
Preparation time: 45 minutes chill time: 15 to 20 minutes Bake time: 18 to
20 minutes
Recipe by: Treasury of Christmas Recipes (1991)
Posted to MC-Recipe Digest V1 #936 by "Eugene Johnston"
<ejohnston@mailexcite.com> on Nov 30, 1997
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