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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1/2 cup chunky peanut better 1/2 cup shortening 1 cup packed brown sugar 1 egg 1 teaspoon vanilla 1 teaspoon baking soda 1/8 teaspoon salt 1 1/4 cups flour sugar Cream Filling: 3/4 cup chunky peanut butter 3/4 cup marshmallow cream 3 tablespoons milk 3/4 teaspoon ground cinnamon 3/4 teaspoon cumin 3 tablespoons powdered sugar Instructions: Preheat oven to 350 degrees. In bowl beat peanut butter and shortening with electric mixer on medium speed for 30 seconds. Add brown sugar, egg, and vanilla. Beat until combined, scraping sides of bowl. Beat in baking soda, salt, and as much flour as you can. Stir in any remaining flour. Form dough into balls using a level teaspoon each. Place 1 1/2 inches apart on ungreased baking sheets. Flatten by making crisscross marks with tines of fork dipped in sugar. Bake 7 to 8 minutes or until edges are lightly browned. Cool on baking sheet 1 minute. Transfer to wire rack and cool. Spread one teaspoon Peanut Cream Filling on flat side of half of cookies. Top with remaining cookies. Store in airtight container at room temperature up to 3 days. Freeze unfilled cookies up to 1 month. Peanut Cream Filling: In medium bowl whisk together ingredients gradually adding the powdered sugar. Notes: Delicious! |
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