Brickle Peanut Butter Cookies Recipe
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Ingredients : Brickle Peanut Butter Cookies Recipe
1 1/4 cup Firmly packed Lt.Brown Sugar
3/4 cup Creamy peanut butter
1/2 cup Crisco all-veg. shortening
3 tbsp Milk
1 tbsp Real vanilla extract
1 large Egg
1 1/2 cup All-purpose flour
3/4 tsp Salt
3/4 tsp Baking soda
1 cup Heath Brand Bits O' Brickle
Toffee Chips =OR=
Crushed Heath Candy Bars
ICING
2 cup Confectioners' Sugar
1/4 cup Butter Flavor Crisco
1/2 tsp Real vanilla extract
Milk
TOPPING
1 1/2 cup Heath Brand Bits O' Brickle
Toffee Chips =OR=
Crushed Heath Candy Bars
Preheat oven to 375 degrees F.
Combine brown sugar, peanut butter, shortening, milk and vanilla
extract in a large bowl. Beat at medium speed with an electric mixer
until well blended. Add egg, beating until just blended.
Combine flour, salt and baking soda. Add to creamed mixture at low
speed. Stir in toffee bits. mixing until just blended.
Drop dough by heaping teaspoonfuls 2" apart onto an ungreased baking
sheet. Flatten slightly with hand or a floured bottom of a glass.
Bake on baking sheet at a time at 375 degrees for 7-8 minutes, or
until set and just beginning to brown. DO NOT OVERBAKE. Cool on
baking sheet 2 minutes. Remove cookies to foil or racks to cool
completely.
ICING: Combine confections' sugar, shortening and vanilla extract in a
medium bowl. Beat at low speed. Add milk as needed to make good
spreading consistency. Spread icing in center tops of cooled cookies.
TOPPING: Dip cookie in toffee bits and gently press them into the
icing. Allow icing to set before serving.
From the recipe files of suzy@gannett.infi.net
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