| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
Indian |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Shortening |
| 1/2 |
c |
Peanut butter; smooth or crunchy |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Packed light brown sugar |
| 1 |
|
Egg |
| 2 |
tb |
Milk |
| 1 |
ts |
Vanilla |
| 1 1/4 |
c |
All-purpose flour |
| 1/2 |
ts |
Baking soda |
| 1 1/2 |
c |
Coarsely chopped peanuts |
|
|
Praline Glaze (recipe follows) |
INSTRUCTIONS
In a large mixing bowl, beat shortening and peanut butter till combined.
Add sugar and brown sugar; beat until fluffy. Beat in egg, milk and
vanilla.
Beat or stir in flour and baking soda. Stir in peanuts. If necessary, chill
the dough till it's easy to handle.
Shape into 1-1/4-inch balls. Place 2 inches apart on ungreased cookie
sheets. Flatten slightly with the bottom of a glass dipped in sugar.
Bake in a 375F oven for 8 to 10 minutes or till set.
Cool cookies in wire racks. Drizzle with Praline Frosting. Makes about 40
cookies.
Praline Frosting: In a small saucepan, combine 1/2 cup packed brown sugar
and 1/4 cup whipping cream. Bring to a boil, stirring constantly. Cool.
While still soft drizzle over the cookies.
Source: Tricia Clemans, Valparaiso, Indiana (Midwest Living Magazine)
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Peggy L.
Makolondra" <pmakolon@mail.wiscnet.net> on Nov 06, 1997
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