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Peanut Butter Delights

1/2 cup shortening

1/2 cup butter or margarine, softened

1/2 cup creamy peanut butter

1 1/2 cups sugar, divided

1 cup packed brown sugar

2 eggs

3 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt


1/2 cup creamy peanut butter

4 ounces cream cheese, softened

1/4 cup sugar

1 egg yolk

1/2 teaspoon vanilla extract


1 tablespoon butter or margarine

1 1/2 cups confectioner's sugar

6 tablespoons baking cocoa

3 tablespoons water

1/4 teaspoon vanilla extract

In a large mixing bowl, cream the shortening, butter, peanut butter, 1 cup sugar and brown sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt, gradually add to creamed mixture. Roll into 1- to 1 1/2- inch balls; roll in remaining sugar. Place 2 inches apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball.

In a small mixing bowl, beat peanut butter and cream cheese until smooth. Beat in the sugar, egg yolk and vanilla. Spoon about 3/4 teaspoon of filling into each indentation. Bake at 350 for 12-15 minutes or until firm to the touch. Remove to wire racks to cool.

Melt the chocolate chips; stir until smooth. Dip bottoms of cookies in chocolate; shake off excess. Place chocolate side up on waxed paper-lined baking sheets. Refrigerate until set.

For topping, melt butter in a saucepan. Whisk in confectioner's sugar and cocoa. Gradually add water, whisking until smooth. Stir in vanilla. Drizzle over tops of cookies. Chill until chocolate is set. Store in an airtight container in the refrigerator.

Yield: About 5 dozen.

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