Peanut Butter cookies are always a hit! Add peanut butter frosting and chocolate icing; the cookie becomes a masterpiece.
Using a melon ball scoop producing 1" balls is the perfect size to scoop cookie dough for uniform cookies. The scoop utensil makes less mess for the baker - I really dislike having cookie goop all over my hands every time I bake another batch of cookies. Peanut Butter Cookies and Frosting with Chocolate Icing
Directions:
* In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well.
Ingredients
* 1/2 cup shortening
* 1/2 cup shortening
* 1/2 cup butter, softened to room temperature
* 1 cup peanut butter
* 1 cup sugar
* 1 cup packed brown sugar
* 2 eggs
* 1/4 cup milk
* 2 teaspoons vanilla extract
* 3-1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* FROSTING:
* 1/4 cup butter, softened
* 1/4 cup shortening
* 1/2 cup peanut butter
* 4 cups confectioners' sugar
* 1/4 cup milk
* 1 teaspoon vanilla extract
* Dash salt
* ICING:
* 1/2 cup semisweet chocolate chips, melted
* 2 Tablespoon milk
Directions:* In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well.
* Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.
* For frosting, in a large bowl, cream the butter, shortening, peanut butter and confectioners' sugar until light and fluffy. Beat in the milk, vanilla and salt until smooth. Frost cookies.
*Combine melted chips and milk; drizzle over frosting. Yield: 7-1/2 dozen.