Chocolate and Peanut Butter Buttons

Yields:	4 dozen
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	Preparation	20 minutes
	Cooking	18 minutes
	Ready In	40 minutes

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Ingredients

1 1/2	cups	brown sugar	firmly packed
2/3	cup	vegetable shortening
1	tablespoon	water
1	teaspoon	vanilla extract
2	large	eggs
1 1/2	cups	flour, all-purpose
1/3	cup	cocoa powder
1/2	teaspoon	salt
1/4	teaspoon	baking soda
12	ounces	chocolate chips (semi-sweet)
1	x	sugar	granulated

Peanut butter cream filling
1/3	cup	peanut butter	creamy
2	tablespoons	vegetable shortening
1	cup	powdered sugar
2	tablespoons	milk
1/2	teaspoon	vanilla extract

Directions

Pre-heat oven to 375 degrees F.

Place sheets of foil on countertop for cooling cookies.

For cookies, combine brown sugar, shortening, water and vanilla in large bowl.

Beat at medium speed of electric mixer until well blended.

Beat eggs into creamed mixture.

Combine flour, cocoa, salt and baking soda.

Mix into creamed mixture at low speed just until blended.

Stir in chocolate chips.

Shape dough into l-inch (2.5 cm) balls.

Roll in granulated sugar.

Place 2 inches (5 cm) apart onto ungreased baking sheet.

Press thumb gently in center of each cookie.

Bake one baking sheet at a time at 375 degrees F (190C) for 7 to 9 minutes or until cookies are set.

DO NOT OVERBAKE.

Press centers again with small measuring spoon.

Cool 2 minutes on baking sheet.

Remove cookies to foil to cool completely.

For peanut butter cream filling, combine peanut butter and Beat at low speed of electric mixer until blended.

Add icing sugar.

Beat on low speed until blended.

Add milk and vanilla.

Beat on low speed until smooth.

Fill centres of cooled cookies.

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