| CHOCOLATE THUMBPRINTS |
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Prep time: 35 minutes Bake time: 8 minutes Makes 2-1/2 dozen cookiesCRISCO No-Stick Cooking Spray Cookie 1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick 1/2 cup granulated sugar 1 tablespoon milk 1/2 teaspoon vanilla 1 egg yolk 1 square (1 ounce) unsweetened chocolate, melted and cooled 1 cup all-purpose flour 1/4 teaspoon salt 1/3 cup semi-sweet miniature chocolate chips Peanut Butter Cream Filling 2 tablespoons Butter Flavor CRISCO Stick or 2 tablespoons Butter Flavor CRISCO all-vegetable shortening 1/3 cup Jif Creamy Peanut Butter 1 cup confectioners' sugar 2 tablespoons milk 1/2 teaspoon vanilla Heat oven to 350ºF. Spray baking sheets with Crisco No Stick Cooking Spray; set aside. For cookies, combine Crisco Shortening, sugar, milk, vanilla and egg yolk; beat at medium speed of electric mixer until well blended. Add melted chocolate; mix well. Combine flour and salt; add to chocolate mixture. Mix until blended. Stir in chocolate chips. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheet. Press thumb gently in center of each cookie. Bake 8 minutes. Re-press centers after baking. Remove to cooling rack; cool completely. Spoon or pipe peanut butter cream filling into center of each cookie. For peanut butter cream filling, combine Butter Flavor Crisco and Jif peanut butter in medium bowl. Stir until blended. Add confectioners' sugar; stir well. Add milk and vanilla; stir until smooth. Fill cooled thumbprint cookies. |
