Chocolate Thumbprints #2

Directions

Cookies:

Heat oven to 350℉ (180℃) F (180 degrees C).

Grease baking sheet with Golden Crisco Shortening.

Set aside.

Combine Golden Crisco Shortening, granulated sugar, milk, vanilla and egg yolk.

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.

Stir in chocolate chips.

Form dough into 1inch (2½ cm balls.)

Place 2 inches (5 cm) apart on baking sheet.

Press thumb gently in center of each cookie.

Bake at 350℉ (180℃) F (180 degrees C) for 8 minutes.

Repress centers after baking.

Remove to cooling rack.

Cool completely.

Fill center with Peanut Butter Cream Filling.

Peanut Butter Cream Filling:

Combine Golden Crisco Shortening and peanut butter in medium bowl.

Stir with spoon until blended.

Add 1 cup (250 mL) icing sugar.

Stir well.

Add milk and vanilla.

Stir until smooth.

Fill cooled thumbprint cookies.