---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Thumbprints #2
 Categories: Cookies, Chocolate
      Yield: 1 servings
 
           Cookie:
    1/2 c  Golden crisco shortening
    1/2 c  Granulated sugar
      1 tb Milk
    1/2 ts Vanilla
      1    Egg yolk
      1    Unsweetened chocolate square
           = melted/cooled/ 1 oz
      1 c  All-purpose flour
    1/4 ts Salt
    1/3 c  Miniature semi-sweet
           -chocolate chips
           Peanut butter cream filling:
      2 tb Golden crisco shortening
    1/3 c  Creamy peanut butter
      1 c  Icing sugar
      2 tb Milk
    1/2 ts Vanilla
 
  1. Heat oven to 350F (180C). Grease baking sheet with
  Golden Crisco Shortening. Set aside.
  2. Combine Golden Crisco Shortening, granulated sugar,
  milk, vanilla and egg yolk. Beat at medium speed of
  electric mixer until well blended. Add melted chocolate.
  Mix well.
  3. Combine flour and salt. Add to chocolate mixture. Mix
  until blended. Stir in chocolate chips. Form dough into
  l-inch (2.5 cm) balls. Place 2 inches (5 cm) apart on
  baking sheet. Press thumb gently in center of each cookie.
  4. Bake at 350F (180C) for 8 minutes. Repress centers
  after baking. Remove to cooling rack. Cool completely. Fill
  center with Peanut Butter Cream Filling.
  
  Peanut Butter Cream Filling:
  1. Combine Golden Crisco Shortening and peanut butter in
  medium bowl.
  2. Stir with spoon until blended. Add 1 cup (250 mL) icing
  sugar. Stir well.
  3. Add milk and vanilla. Stir until smooth.
  4. Fill cooled thumbprint cookies.
   Makes 2 1/2 dozen 2 inch (5 cm) cookies. Preparation Time:
  25 minutes. Baking Time: 8 minutes.
 
-----