Even though this isn't necessarily an Easter cookie recipe, I used Easter egg and bunny rabbit cookie cutters making it so. This semi-crisp cookie tasting of peanut butter and crunchy pecans doesn't need alot of frosting; a simple drizzle of two kinds of glaze makes it complete.
Ingredients: 1/2 cup butter, 1 cup peanut butter chips, 2/3 cup packed light brown sugar, 1 egg, 3/4 teaspoon vanilla extract, 1 1/3 cups all-purpose flour, 3/4 teaspoon baking soda, 1/2 cup finely chopped pecans, 1 cup chocolate chips, 2/3 cup peanut butter chips, 2 tablespoons shortening.
Instructions: In medium saucepan, combine butter and peanut butter chips; cook over low heat, stirring constantly, until melted. Pour into large mixing bowl; add brown sugar, egg and vanilla, beating until well blended. Stir in flour, baking soda and pecans; blend well. Refrigerate 15-20 minutes or until firm enough to roll.
Preheat oven to 350 degrees. Roll out dough, a small portion at a time, on lightly floured surface to 1/4-inch thickness (keep remaining dough in refrigerator). With cookie cutters dipped in flour, cut into desired shapes; place on ungreased baking sheets about 1 1/2 inches apart.
Bake 7-8 minutes or until almost set (do not overbake). Cool 1 minute on baking sheet before transferring to cooling racks.
To make glaze: place chocolate chips and 1 tablespoon shortening in microwave heating for about 2 minutes, stirring after first minute, until thoroughly melted and smooth. Repeat with 2/3 cup peanut butter chips and 1 tablespoon shortening. Drizzle chocolate and peanut butter over each cookie in desired pattern. Allow to harden.
Makes about 3 dozen cookies.
"Hershey's Chocolate Lover's Cookbook" published by Brimar Publishing Inc., Montreal, Canada, 1993.
Cookies Rule!!!
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