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Recipe Name: Brickle Peanut Butter Cookies Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Cookies Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 3

1 1/4 Cup(s) Firmly packed Lt.Brown Sugar
3/4 Cup(s) Creamy peanut butter
1/2 Cup(s) Crisco all-veg. shortening
3 Tablespoon(s) Milk
1 Tablespoon(s) Real vanilla extract
1 Egg
1 1/2 Cup(s) All-Purpose Flour
3/4 Teaspoon(s) Salt
3/4 Teaspoon(s) Baking soda
1 Cup(s) Heath Brand Bits O' Brickle, Heath Brand Bits O' Brickle
Toffee Chips =OR
Crushed Heath Candy Bars
2 Cup(s) Confectioners' sugar, Confectioners' sugar
1/4 Cup(s) Butter Flavor Crisco
Preheat oven to 375 degrees F.Combine brown sugar, peanut butter,
shortening, milk and vanilla extractin a large bowl. Beat at medium
speed with an electric mixer until wellblended. Add egg, beating until
just blended.Combine flour, salt and baking soda. Add to creamed
mixture at lowspeed. Stir in toffee bits. mixing until just
blended.Drop dough by heaping teaspoonfuls 2" apart onto an ungreased
bakingsheet. Flatten slightly with hand or a floured bottom of a
glass.Bake on baking sheet at a time at 375 degrees for 7-8 minutes, or
untilset and just beginning to brown. DO NOT OVERBAKE. Cool on baking
sheet 2minutes. Remove cookies to foil or racks to cool
completely.ICING: Combine confections' sugar, shortening and vanilla
extract in amedium bowl. Beat at low speed. Add milk as needed to make
goodspreading consistency. Spread icing in center tops of cooled
cookies.TOPPING: Dip cookie in toffee bits and gently press them into
the icing.Allow icing to set before serving.From the recipe files of
suzy@gannett.infi.netPosted to MM-Recipes Digest V4 #153 by Suzy
<> onJun 2, 1997

Nutrition (calculated from recipe ingredients)
Calories: 651
Calories From Fat: 313
Total Fat: 37.3g
Cholesterol: 63.6mg
Sodium: 1158.4mg
Potassium: 617.8mg
Carbohydrates: 59.7g
Fiber: 5.6g
Sugar: 3.3g
Protein: 24.9g

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