Chocolate Thumbprints #2

Name: Chocolate Thumbprints #2
Ingredients: 1/2 cup vegetable shortening shortening; 1/2 cup sugar granulated; 1 tablespoon milk; 1/2 teaspoon vanilla extract; 1 each egg yolks; 1 ounces chocolate unsweetened unsweetened, melted, cooled; 1 cup flour, all-purpose; 1/4 teaspoon salt; 13 cup chocolate chips (semi-sweet) miniature; 2 tablespoons vegetable shortening shortening; 13 cup peanut butter creamy; 1 cup powdered sugar; 2 tablespoons milk; 1/2 teaspoon vanilla extract

14 ingredients

28 steps

Ingredients

1/2 cup vegetable shortening shortening
1/2 cup sugar granulated
1 tablespoon milk
1/2 teaspoon vanilla extract
1 each egg yolks
1 ounces chocolate unsweetened unsweetened, melted, cooled
1 cup flour, all-purpose
1/4 teaspoon salt
13 cup chocolate chips (semi-sweet) miniature
2 tablespoons vegetable shortening shortening
13 cup peanut butter creamy
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Directions

1

Cookies:
2

Heat oven to 350F (180C) F (180 degrees C).
3

Grease baking sheet with Golden Crisco Shortening.
4

Set aside.
5

Combine Golden Crisco Shortening, granulated sugar, milk, vanilla and egg yolk.
6

Beat at medium speed of electric mixer until well blended.
7

Add melted chocolate.
8

Mix well.
9

Combine flour and salt.
10

Add to chocolate mixture.
11

Mix until blended.
12

Stir in chocolate chips.
13

Form dough into 1inch (2 1/2 cm balls.)
14

Place 2 inches (5 cm) apart on baking sheet.
15

Press thumb gently in center of each cookie.
16

Bake at 350F (180C) F (180 degrees C) for 8 minutes.
17

Repress centers after baking.
18

Remove to cooling rack.
19

Cool completely.
20

Fill center with Peanut Butter Cream Filling.
21

Peanut Butter Cream Filling:
22

Combine Golden Crisco Shortening and peanut butter in medium bowl.
23

Stir with spoon until blended.
24

Add 1 cup (250 mL) icing sugar.
25

Stir well.
26

Add milk and vanilla.
27

Stir until smooth.
28

Fill cooled thumbprint cookies.