Nutcracker Sweets
1/3 c Shortening -- butter flavored
1/2 c Creamy peanut butter
1 1/2 c Brown sugar, packed
2 Eggs
1 1/2 c All-purpose flour
1 1/2 ts Baking powder
1/2 t Salt
1/4 c Milk
1 t Vanilla extract Frosting and drizzle:
1/4 c Shortening -- butter flavored
2/3 c Creamy peanut butter
4 c Powdered sugar -- 1 pound
1/2 c Milk
1/2 c Semisweet chocolate chips
Preheat oven to 350 degrees; grease a 15 x 10 x 1-inch baking pan
with butter flavored shortening. Cream the shortening and peanut
butter in a large bowl, using an electric mixer on medium speed.
Blend in the brown sugar. Beat in the eggs, one at a time; beat
until creamy. Combine the flour, baking powder and salt in a small
bowl; set aside. Combine the milk and vanilla extract in a measuring
cup. Add the dry ingredients and milk alternately to the creamed
mixture. Mix on low speed, scraping the bowl frequently, until
blended. Spread the batter in the prepared pan. Bake for 18 to 20
minutes. Cool.
For the frosting, cream the shortening and peanut butter in a large
bowl on medium speed. Add the sugar and milk; beat until fluffy.
Spread over the cooled cookies. For the drizzle, melt the chocolate
chips in a small saucepan over very low heat. Drizzle the chocolate
from the end of a spoon back and forth over the frosting. Cut into
squares. Refrigerate for 15 to 20 minutes until the chocolate is
firm.
Source of Recipe: Treasury of Christmas Recipes |