Friday, April 13, 2012

Peanut Butter Chocolate Thumbprint Cookies

3/4 cup vegetable shortening
1/2 cup packed brown sugar
1/2 cup peanut butter
1 teaspoon vanilla
1 egg
1 3/4 cups flour
1/2 teaspoon salt
36 chocolate easter eggs or hershey's kisses

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl cream together shortening, brown sugar, peanut butter, vanilla, and egg until smooth and creamy. Stir in flour and salt.
3. Form dough into 1" round balls. Place onto baking sheet and press thumb into center of each ball. Bake 11-13 minutes until golden brown. Remove from oven and place chocolate onto each.
4. Let cookies cool 5 minutes on pan before transferring to wire rack to cool completely. Serve & enjoy!

Makes 3 dozen. For best keeping, store in an airtight container.

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