1 C. crushed peanut brittle (see recipe)
1/2 C. butter-flavor solid vegetable shortening
1/2 C. granulated sugar
1/2 C. firmly packed light brown sugar
1/2 C. creamy peanut butter
1 T. milk
1 egg
1 1/2 C. flour
1/2 t. baking soda
1/2 t. baking powder
1/4 t. salt
1 to 1 1/4 C. peanut butter chips

Make peanut brittle (recipe below or cheat and use store bought)

Preheat oven to 375� F.

Combine shortening, granulated sugar, brown sugar, peanut butter and milk in large bowl. Beat at medium speed until blended. Beat in egg. Combine flour, soda, baking powder and salt. Add gradually at low speed. Chill dough about 1 hour.

Shape dough into 1 1/4-inch balls. Place balls 3 1/2 inches apart on ungreased baking sheet. Flatten to 3-inch circles using the bottom of glass that has been dipped in sugar. Bake in preheated oven 8 to 10 minutes or until brown. Cool 2 minutes, remove to rack, cool completely.

For frosting, melt peanut butter chips in double boiler. Frost half of each cookie, then sprinkle with crushed peanut brittle.
Makes 3 to 3 1/2 dozen cookies.

Note: For a simpler version of this cookie you can purchase peanut brittle and crush it for the frosting.

Peanut Brittle

1/2 C. sugar
1/2 C. shelled unroasted peanuts
1/2 C. light corn syrup
1/4 t. salt
1 t. butter-flavor solid vegetable shortening
3/4 t. vanilla extract
1/2 t. baking soda

Grease 15 1/2-by-12-inch baking sheet.

Combine sugar, peanuts, syrup and salt in 3-quart saucepan. Cook, stirring, over medium-low heat until temperature reaches 240�F. on a candy thermometer. Add shortening and vanilla, continue to heat, stirring until temperature reaches 290� F. Remove from heat.

Stir in soda. Spread 1/4-inch thick on baking sheet. Cool. Crush all or some of the brittle. Use as needed to top cookies. additional brittle can be eaten in chunks or crushed to use when baking more cookies.

Makes about 1 1/2 cups crushed brittle.
Recipe submitted by Jeanne, Michigan

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