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Ингредиенты
- 1/2 c. Golden brown crisco shortening
- 1 c. Granulated sugar
- 1 x Egg
- 1 tsp Vanilla
- 2 c. All-purpose flour
- 1/3 c. Cocoa
- 1/2 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 1/3 c. Buttermilk or possibly soured lowfat milk
- 1/2 c. Lowfat milk
- 3 Tbsp. All-purpose flour
- 1/2 c. Golden brown crisco shortening
- 1/2 c. Creamy peanut butter
- 1 tsp Vanilla
- 2 x Cupsicing sugar sifted Decoration: (optional) Peanut butter chips
Инструкции
- 1. Preheat oven to 400F (200C). Grease baking sheets with Golden brown Crisco Shortening.
- 2. Cream Golden brown Crisco Shortening, sugar, egg and vanilla in large bowl on medium speed of electric mixer till light and creamy.
- 3. Combine next five ingredients. Add in to creamed mix alternately with buttermilk, till smooth.
- 4. Drop dough by heaping teaspoonfuls onto greased baking sheet.
- 5. Bake at 400F (200C) for 7 to 9 min, or possibly till set.
- Remove cookies to cooling rack and cold completely.
- Filling:6. Combine lowfat milk and flour in small saucepan. Cook, stirring constantly, on medium heat till thickened. Cover surface with plastic wrap; cold completely.
- 7. Beat cooled lowfat milk mix, Golden brown Crisco Shortening, peanut butter and vanilla together till smooth. Gradually add in icing sugar, beating on low speed till blended. Beat on high speed till smooth and creamy. Refrigeratetill ready to use.
- 8. Spread filling on bottoms (flat side) of half the cookies. Top with remaining cookies, rounded side up. Press gently together.
- 9. If you like, roll edge of cookie in peanut butter chips and press gently into filling to stick.
- Makes: about 3 dozen cookies.
- Preparation Time: 35minutes.
- Baking Time: 9 min Ice cream sandwiches: Replace filling with a generous amount of your favourite ice cream. If you like, roll in chips. Wrap and freeze till ready to use.
