Recipe - Chocolate-Shell Peanuts

Three fourths cup Peanut butter
One half cup Confectioners' sugar; sifted
2 cup Pillsbury's Best All Purpose
Flour*, sifted
1/3 cup Cocoa
One half teaspoon Salt
One half cup Butter
Three fourths cup Sugar
1 Egg; unbeaten
1 teaspoon French's Vanilla

BAKE at 325 degrees for 13 to 15 minutes. MAKES 6 dozen cookies Combine
peanut butter and confectioners' sugar. Chill. Prepare dough. Sift together
the flour, cocoa, and salt. Cream butter and gradually add the sugar,
creaming well. Add egg and vanilla. Beat well. Blend in the dry
ingredients; mix thoroughly. Shape into balls, using a half teaspoonful for
each. Flatten each ball and place One fourth teaspoonful of peanut butter mixture
in center. Shape dough around filling, pressing to seal. Pinch ends and
centers of cookies to form "peanuts". Place on ungreased baking sheets.
Bake in slow oven (325 degrees) 13 to 15 minutes. If desired, roll warm
cookies in confectioners' or granulated sugar. *For use with Pillsbury's
Best SelfRising Flour, omit salt.

NOTES : "Senior Winner in Pillsbury's 10th Grand National Recipe and Baking
Contest by Mrs. R.W. Fantz, Seattle, Washington. Adapted by Ann Pillsbury."
Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet

Posted to MCRecipe Digest V1 #848 by NGavlak@aol.com on Oct 15, 1997