Peanut Butter Sombreros

Yields:	4 dozen
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	Preparation	18 minutes
	Cooking	10 minutes
	Ready In	30 minutes

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Ingredients

1 1/4	cups	brown sugar	firmly packed
3/4	cup	peanut butter	creamy
1/2	cup	vegetable shortening
3	tablespoons	milk
1	tablespoon	vanilla extract
1	each	egg
1 3/4	cups	flour, all-purpose
3/4	teaspoon	baking soda
3/4	teaspoon	salt
1/2	cup	sugar	granulated
48	small	chocolate pieces	unwrapped

Directions

Preheat oven to 375F (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 (2.5 cm) balls.

Roll in granulated sugar.

Place 2 inches (5 cm) apart on ungreased baking sheets.

Bake one baking sheet at a time at 375F (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.

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