| ELVIS WOULD HAVE LOVED THESE PEANUT BUTTER COOKIES |
|
|
|
Makes about 3-1/2 Dozen Cookies Cookies 1 cup confectioners' sugar 1 cup Jif Creamy Peanut Butter 1/2 cup plus 1 tablespoon Butter Flavor Crisco-all vegetable shortening or 1 butter flavor Crisco Stick plus 1 tablespoon 1/2 cup mashed banana 1 egg 1 teaspoon vanilla extract 1 -1/2 cups all-purpose flour 1 -1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 cup pecan pieces, toasted* Frosting 2 tablespoons Butter Flavor CRISCO all-vegetable shortening or 2 tablespoons Butter Flavor CRISCO Stick 1 -1/2 cups miniature marshmallows 1/4 cup Jif Creamy Peanut Butter 1/2 teaspoon vanilla extract 1 -1/4 cups confectioners' sugar Hot water 1 cup peanut butter chips Heat oven to 350ºF. For cookies, combine 1 cup confectioners' sugar, 1 cup peanut butter, 1/2 cup plus 1 tablespoon Butter Flavor Crisco, banana, egg and 1 teaspoon vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine flour, baking powder, salt and baking soda. Add gradually to creamed mixture at low speed. Beat until well blended. Add nuts. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheet. Bake at 350ºF for 11 to 13 minutes or until light brown around edges. Cool 3 minutes on baking sheet before removing to cooling rack. Cool completely. For frosting, melt 2 tablespoons Butter Flavor Crisco in medium saucepan on low heat. Add marshmallows and 1/4 cup peanut butter. Heat until melted, stirring constantly until well blended. Remove from heat. Stir in vanilla. Place 1-1/4 cups confectioners sugar in medium bowl. Add marshmallow mixture and 1 tablespoon of hot water at a time, beating until desired consistency. Frost cookies. Sprinkle with peanut butter chips. |
