Chocolate and Peanut Butter Thumbprint Cookies

Ingredients

• Crisco® Original No-Stick Cooking Spray

COOKIES:

• 1/2 cup Crisco® Butter Shortening OR 1/2 stick Crisco® Butter Shortening Sticks
• 1/2 cup granulated sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• 1 large egg yolk
• 1 (1 oz.) square unsweetened chocolate, melted and cooled
• 1 cup Pillsbury BEST® All Purpose Flour
• 1/4 teaspoon salt
• 1/3 cup semi-sweet miniature chocolate chips

PEANUT BUTTER CREAM FILLING:

• 2 tablespoons Crisco® Butter Shortening Sticks OR 2 tablespoons Crisco® Butter Shortening
• 1/3 cup Jif® Creamy Peanut Butter
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Directions

1. HEAT oven to 350 degrees F. Spray baking sheets with no-stick cooking spray; set aside.

2. COMBINE 1/2 cup shortening, sugar, 1 tablespoon milk, 1/2 teaspoon vanilla and egg yolk in medium bowl; beat at medium speed of electric mixer until well blended. Add melted chocolate; mix well. Combine flour and salt; add to chocolate mixture. Mix until blended.

3. STIR in chocolate chips. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheet. Press thumb gently into center of each cookie.

4. BAKE 8 minutes. Re-press centers after baking. Remove to cooling rack; cool completely. Spoon or pipe peanut butter cream filling into center of each cookie.

Peanut Butter Cream Filling:

1. COMBINE 2 tablespoons shortening and peanut butter in medium bowl. Stir until blended. Add powdered sugar; stir well. Add 2 tablespoons milk and 1/2 teaspoon vanilla; stir until smooth. Fill cooled thumbprint cookies.

Recipe Source: http://www.foodnetwork.com/recipes/chocolate-and-peanut-butter-thumbprint-cookies-recipe/index.html