Brickle Peanut Butter Cookies

Ingredients

280 gr firmly packed lbrown sugar
180 ml creamy peanut butter
95 gr crisco all ve shortening
45 ml milk
14 gr real vanilla extract
1 egg
190 gr all purpose flour
2 gr salt
3 gr baking soda
2 1/2 heath brand bits o brickle
1 toffee chips
400 gr confectioners sugar
55 gr butter flavor crisco
2 gr real vanilla extract
1 milk

Instructions

Toffee Chips =OR Crushed Heath Candy Bars Preheat oven to 190ºC . Combine brown sugar, peanut butter, shortening, milk and vanilla extract in a large bowl. Beat at medium speed with an electric mixer until well blended. Add egg, beating until just blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Stir in toffee bits. mixing until just blended. Drop dough by heaping teaspoonfuls 5 cm apart onto an ungreased baking sheet. Flatten slightly with hand or a floured bottom of a glass. Bake on baking sheet at a time at 190ºC or 7-8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool on baking sheet 2 minutes. Remove cookies to foil or racks to cool completely. ICING: Combine confections' sugar, shortening and vanilla extract in a medium bowl. Beat at low speed. Add milk as needed to make good spreading consistency. Spread icing in center tops of cooled cookies. TOPPING: Dip cookie in toffee bits and gently press them into the icing. Allow icing to set before serving. From the recipe files of suzy@gannett.infi.net ----