Wednesday, February 17, 2010

Fancy Peanut Butter Cookies

This recipe makes about 7 -1/2 dozen cookies and because it made so many cookies it took about 2 hours. Besides the recipe taking a little long everything else went great. I got many good reviews from my friends and family about these cookies. The only thing the recipe suggests is not to use reduced fat or generic brands of peanut butter because the cookies will not come out as good. A tip I’d like to give you is when decorating the cookies with the chocolate is, in case you don’t have any pastry bags you can put the melted chocolate into a Ziploc bag and cut a small hole in the corner to allow the chocolate to come out.

1 cup shortening
1 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
¼ cup milk
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt

¼ cup butter, softened
¼ cup shortening
¼ cup peanut butter
4 cups confectioners’ sugar
¼ cup milk
1 teaspoon vanilla extract
dash salt

½ cup semisweet chocolate chips, melted
2 tablespoons milk

• In mixing bowl, cream shortening, peanut butter and sugars until light and fluffy.
• Add eggs beating well after each addition. Then beat in milk and vanilla.
• Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well.
• Roll into 1inch balls and place 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 10-12 minutes or until golden brown. Remove to wire racks.
• For frosting, in mixing bowl cream butter, shortening, peanut butter, and confectioners’ sugar until light and fluffy. Then, beat in milk, vanilla, salt until smooth, and frost cookies.
• Combine melted chips and milk; drizzle over frosting.

1 comment:

  1. Loved those cookies! They were delicious!
    Post more pictures! :)