| IRRESISTIBLE PEANUT BUTTER JACK O'LANTERNS |
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Prep Time: 30 minutes Bake Time: 7-8 minutes Makes about 3 Dozen CookiesCookies 1-1/4 cups firmly packed light brown sugar 3/4 cup Jif Creamy Peanut Butter 1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 3 tablespoons milk 1 tablespoon vanilla 1 egg 1-3/4 cups all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt Icing 1 cup (6 ounces) semi-sweet chocolate chips 2 teaspoons Butter Flavor CRISCO all-vegetable shortening or 2 teaspoons Butter Flavor CRISCO Stick* Pre-heat oven to 375ºF. For cookies, In the bowl of an electric mixer, combine brown sugar, peanut butter, shortening, milk and vanilla. Beat at medium speed of electric mixer until well blended. Add egg; beat just until blended. In a medium mixing bowl combine, flour, baking soda and salt. Add to shortening mixture; beat at low speed just until blended. Pinch off walnut size pieces of dough; shape into balls. Place 3 inches apart on ungreased baking sheet. Flatten each ball with bottom of glass to approximately 3/8-inch thickness. Form into pumpkin shape, making indentation on top of round. Pinch off very small piece of dough and roll to form small stem. Attach to top of cookie. With a small sharp knife, score dough with vertical lines to resemble a pumpkin. Bake 7 to 8 minutes or until cookies are set and just beginning to brown. Cool on baking sheet 2 minutes. Remove cookies to cooling rack to cool completely. For icing, place chocolate chips and shortening in a microwave safe bowl. Microwave at 50% (MEDIUM) for 1 minute. Stir. If necessary, microwave at 50% for another 30 seconds at a time until mixture is smooth when stirred. Transfer chocolate mixture to a resealable plastic bag; cut small tip off corner of bag. Pipe lines and faces on cookies to resemble jack o'lanterns. *Crisco all-vegetable shortening can be substituted for Butter Flavor Crisco. |
