| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Creamy peanut butter; plus |
| 2 | tb | Creamy peanut butter |
| 3/4 | c | (1 1/2 sticks) butter or margarine; softened, divided |
| 4 | ts | Vanilla extract; divided |
| 3 | c | Confectioners' sugar; divided |
| 1/2 | ts | Salt; divided |
| 2 | tb | Milk |
| 1/2 | c | Unsweetened cocoa |
| 2 1/2 | c | All-purpose flour; (do not use self-rising) |
| 1/2 | c | White chips; melted |
| 1 | ts | Finely chopped peanuts and pecans; up to 2 |
INSTRUCTIONS
In a medium bowl combine peanut butter, 2 tablespoons softened butter or margarine, 1 teaspoon vanilla extract, 1 1/2 cups confectioners' sugar and 1/4 teaspoon salt. Mix well with hands and shape into a log. Cut dough into 8 equal sections. Divide each section into 3 equal pieces. Shape each piece into a ball (24 balls). Set aside. Preheat oven to 350 degrees. In same medium bowl combine remaining butter or margarine, remaining vanilla extract, remaining confectioners' sugar, remaining salt, milk, cocoa and flour. Mix well with hands and shape into a log. Cut dough into 8 equal sections. Divide each section into 3 equal pieces (24 pieces). Flatten each piece in your palm. Place one peanut butter ball in the center and work chocolate dough around peanut butter ball; covering completely. Roll dough around in your hands to smooth, then flatten while in your hands to form a 2 1/2 - 3 inch circle. Place on ungreased, nonstick baking sheets. Bake at 350 degrees for 6 minutes only! Leave cookies on baking sheet for 15 minutes. Drizzle melted white chips over warm cookies. Sprinkle chopped nuts over each cookie. Serve warm or cold. Makes 24 cookies. Posted to JEWISH-FOOD digest by Yvanevnah@aol.com on Dec 10, 1998, converted by MM_Buster v2.0l.
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