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24 servings
suggest servings
| Cookie | |||
| 1/2 | cup | vegetable shortening | shortening |
| 1/2 | cup | sugar | granulated |
| 1 | tablespoon | milk | |
| 1/2 | teaspoon | vanilla extract | |
| 1 | each | egg yolk | |
| 1 | ounces | chocolate unsweetened | unsweetened, melted, cooled |
| 1 | cup | flour, all-purpose | |
| 1/4 | teaspoon | salt | |
| 1/3 | cup | chocolate chips (semi-sweet) | miniature |
| Peanut butter cream filling | |||
| 2 | tablespoons | vegetable shortening | shortening |
| 1/3 | cup | peanut butter | creamy |
| 1 | cup | powdered sugar | |
| 2 | tablespoons | milk | |
| 1/2 | teaspoon | vanilla extract | |
Cookies:
Heat oven to 350 degrees F (180 degrees C).
Grease baking sheet with Golden Crisco Shortening.
Set aside.
Combine Golden Crisco Shortening, granulated sugar, milk, vanilla and egg yolk.
Beat at medium speed of electric mixer until well blended.
Add melted chocolate.
Mix well.
Combine flour and salt.
Add to chocolate mixture.
Mix until blended.
Stir in chocolate chips.
Form dough into 1inch (2.5 cm balls.)
Place 2 inches (5 cm) apart on baking sheet.
Press thumb gently in center of each cookie.
Bake at 350 degrees F (180 degrees C) for 8 minutes.
Repress centers after baking.
Remove to cooling rack.
Cool completely.
Fill center with Peanut Butter Cream Filling.
Peanut Butter Cream Filling:
Combine Golden Crisco Shortening and peanut butter in medium bowl.
Stir with spoon until blended.
Add 1 cup (250 mL) icing sugar.
Stir well.
Add milk and vanilla.
Stir until smooth.
Fill cooled thumbprint cookies.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 42mg | 2% |
| Total Carbohydrate 14.0g | 5% |
| Dietary Fiber 0.0g | 2% |
| Sugars 10.0g | |
| Protein 2.0g | 3% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 1% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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