Peanut Butter Sombreros
Yield
4 dozenPrep
18 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
brown sugar
firmly packed |
*
|
| ¾ | cup |
peanut butter
creamy |
|
| ½ | cup |
vegetable shortening
|
*
|
| 3 | tablespoons |
milk
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
baking soda
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | cup |
sugar
granulated |
|
| 48 | small |
chocolate pieces
unwrapped |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
brown sugar
firmly packed |
*
|
| 177 | ml |
peanut butter
creamy |
|
| 118 | ml |
vegetable shortening
|
*
|
| 45 | ml |
milk
|
|
| 15 | ml |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 414 | ml |
all-purpose flour
|
|
| 3.8 | ml |
baking soda
|
|
| 3.8 | ml |
salt
|
|
| 118 | ml |
sugar
granulated |
|
| 48 | small |
chocolate pieces
unwrapped |
* |
Directions
Preheat oven to 375℉ (190℃) (190C). Place sheets of foil on countertop for cooling cookies.
Combine brown sugar, peanut butter, Crisco Shortening, milk.
Beat at medium speed of electric mixer until well blended.
Add egg.
Beat just until blended.
Combine flour, baking soda and salt. Add to creamed mixture at low speed.
Mix just until blended.
Form dough into 1-inch (2½ cm) balls.
Roll in granulated sugar.
Place 2 inches (5 cm) apart on ungreased baking sheets.
Bake one baking sheet at a time at 375℉ (190℃) (190C) for 6 minutes.
Press chocolate pieces into centre of each cookie.
Return to oven.
Bake 3 minutes. DO NOT OVERBAKE.
Cool 2 minutes on baking sheet.
Remove cookies to foil to cool completely.
