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Рецепт Brickle Peanut Butter Cookies
by Global Cookbook

Brickle Peanut Butter Cookies
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Ингредиенты

  • 1 1/4 c. Firmly packed Lt.Brown Sugar
  • 3/4 c. Creamy peanut butter
  • 1/2 c. Crisco all-veg. shortening
  • 3 Tbsp. Lowfat milk
  • 1 Tbsp. Real vanilla extract
  • 1 lrg Egg
  • 1 1/2 c. All-purpose flour
  • 3/4 tsp Salt
  • 3/4 tsp Baking soda
  • 1 c. Heath Brand Bits O' Brickle Toffee Chips =Or possibly Crushed Heath Candy Bars
  • 2 c. Confectioners' Sugar
  • 1/4 c. Butter Flavor Crisco
  • 1/2 tsp Real vanilla extract Lowfat milk
  • 1 1/2 c. Heath Brand Bits O' Brickle Toffee Chips =Or possibly Crushed Heath Candy Bars

Инструкции

  1. Preheat oven to 375 degrees F.
  2. Combine brown sugar, peanut butter, shortening, lowfat milk and vanilla extract in a large bowl. Beat at medium speed with an electric mixer till well blended. Add in egg, beating till just blended.
  3. Combine flour, salt and baking soda. Add in to creamed mix at low speed.
  4. Stir in toffee bits. mixing till just blended.
  5. Drop dough by heaping teaspoonfuls 2" apart onto an ungreased baking sheet.
  6. Flatten slightly with hand or possibly a floured bottom of a glass.
  7. Bake on baking sheet at a time at 375 degrees for 7-8 min, or possibly till set and just beginning to brown. Don't OVERBAKE. Cold on baking sheet 2 min. Remove cookies to foil or possibly racks to cold completely.
  8. ICING: Combine confections' sugar, shortening and vanilla extract in a medium bowl. Beat at low speed. Add in lowfat milk as needed to make good spreading consistency. Spread icing in center tops of cooled cookies.
  9. TOPPING: Dip cookie in toffee bits and gently press them into the icing.
  10. Allow icing to set before serving.