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Makes about 4-1/2 Dozen Cookies1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick 1/2 cup Jif Creamy Peanut Butter 1/2 cup granulated sugar 1/2 cup firmly packed light brown sugar 1 egg 3/4 cup all-purpose flour 1 teaspoon baking soda Dash salt 4 to 5 bars (1.55 ounces each) milk chocolate, cut along lines Chopped salted cocktail peanuts Heat oven to 375ºF. Combine Butter Flavor Crisco, peanut butter, granulated sugar and brown sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Refrigerate 10 minutes. Place half the dough in cookie press fitted with ribbon disc. Form 1-1/2-inch-wide strips 2 inches apart across ungreased baking sheet. Place chocolate pieces 1/2-inch apart down center of dough strips. Use remaining dough to form strips over chocolate. Make indentations between candy peices. Sprinkle with nuts. Bake at 375ºF for 6 to 7 minutes or until light brown and set. Cool 2 minutes on baking sheet. Cut through indentations. Remove to cooling rack. |
