Recipe - Peanut Butter Fudge Columbies

Three fourths cup Creamy peanut butter; plus
2 tablespoon Creamy peanut butter
Three fourths cup (1 One half sticks) butter or
margarine; softened,
divided
4 teaspoon Vanilla extract; divided
3 cup Confectioners' sugar;
divided
One half teaspoon Salt; divided
2 tablespoon Milk
One half cup Unsweetened cocoa
2 One half cup Allpurpose flour; (do not
use selfrising)
One half cup White chips; melted
1 teaspoon Finely chopped peanuts and
pecans; up to 2

In a medium bowl combine peanut butter, 2 tablespoons softened butter or
margarine, 1 teaspoon vanilla extract, 1 One half cups confectioners' sugar and
One fourth teaspoon salt. Mix well with hands and shape into a log. Cut dough into
8 equal sections. Divide each section into 3 equal pieces. Shape each piece
into a ball (24 balls). Set aside.

Preheat oven to 350 degrees. In same medium bowl combine remaining butter
or margarine, remaining vanilla extract, remaining confectioners' sugar,
remaining salt, milk, cocoa and flour. Mix well with hands and shape into a
log. Cut dough into 8 equal sections. Divide each section into 3 equal
pieces (24 pieces). Flatten each piece in your palm. Place one peanut
butter ball in the center and work chocolate dough around peanut butter
ball; covering completely. Roll dough around in your hands to smooth, then
flatten while in your hands to form a 2 One half 3 inch circle. Place on
ungreased, nonstick baking sheets. Bake at 350 degrees for 6 minutes only!

Leave cookies on baking sheet for 15 minutes. Drizzle melted white chips
over warm cookies. Sprinkle chopped nuts over each cookie. Serve warm or
cold. Makes 24 cookies.

Posted to JEWISHFOOD digest by Yvanevnah@aol.com on Dec 10, 1998,
converted by MM_Buster v2.0l.