PEANUT BUTTER FINGER COOKIES!
If you like peanut butter fingers (you know, the lunch lady bars), you'll love this "cookie" version! My sisters and I did a Cookies & Milk Party for our Mom's 80th birthday, and we wanted all the cookies to be the traditional, round kind. Here's my version of a 'round' peanut butter finger. They were a big hit!
PART ONE - THE COOKIE
Peanut Butter Cookies (makes about 4 dozen)
1/2 cup butter (softened to room temperature)
1/2 cup Butter Flavored Crisco
1 cup peanut butter (crunchy or smooth, it's up to you)
1 cup white sugar
1 cup packed brown sugar
2 1/2 cups sifted flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
Cream butter, Crisco, and sugars until smooth. Add eggs and beat until fluffy. Add flour, baking powder, baking soda, & salt. Mix until just combined. Cover bowl with plastic wrap and refrigerate for one hour.
I LOVE using parchment paper on my cookie sheets, but it's not mandatory :) Form 1 1/2" balls of dough, or use a cookie scoop. Use a fork to lightly smash cookie dough in the traditional "criss-cross" fashion. My dough was pretty soft, so I dipped my fork in powdered sugar to keep it from sticking.
Bake at 375 degrees Fahrenheit for 8 minutes or until edges just begin browning. Cool on a rack and store in an airtight container.
PART TWO - THE FROSTING
These are double-frosted, just like the bar cookie. I found a good recipe for the peanut butter frosting, then I used store-bought milk chocolate frosting on top.
Peanut Butter Frosting
1 cup creamy peanut butter
1 1/2 cups powdered sugar
6 Tbsp milk
Mix all ingredients until smooth. If it's too runny, add a few tablespoons of powdered sugar at a time until you get a good frosting consistency. If it's too dry, add a tsp of milk at a time. Frost each cookie with PB frosting.
Milk Chocolate Frosting - I used store-bought frosting in a tub, but you can use any milk chocolate frosting you like. Warm the frosting in the microwave for about 30 seconds to make it easy to frost over the PB frosting.