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Brickle Peanut Butter Cookies Recipe


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     Brickle Peanut Butter Cookies

Category   Desserts - Breads
Sub Category   None
Servings   3 dozen cookies

Cookie= 1-1/4 cups firmly packed light brown sugar
3/4 cup creamy peanut butter
1/2 Crisco Stick or 1/2 cup Crisco all-vegetable shortening
3 tablespoons milk
1 tablespoon vanilla
1 egg
1-1/2 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1 cup health bits or health bits o'brickle toffe chops or crushed Heath bars
Icing=2 cups powdered sugar
1/4 Butter flavore Crisco stick or 1/2 cup butter flavor crisco all-vegetable shortening
1/2 teaspoon vanilla milk
Topping= 1 1/2 cup Heath Bits or Heath Bits o'Brickle toffee chips or crushed Heath Bars

Heat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies. For cookies, combine brown sugar, peanut butter, shortening, milk and vanilla in large bowl. beat at medium speed of electric mixer until well blended. Add egg, beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Sir in toffee bits. Mix just until blended. Drop by heaping teaspoons 2 inches apart onto ungreased baking sheet. Flatten slightly with hand or floured bottom of glass. Bake one baking sheet at a time at 375 degrees for 7 to 8 mits , or until set and just beginning to brown. DO NOT OVERBAKE. Cool on baking sheet 2 minutes. Remove cookies to foil to cool completely
For icing- combine powdered sugar, shortening and vanilla in medium bowl. Beat at low speed. Add milk as needed to make good spreading consistency. Spread icing in center of tops of cooledc cookies.
For topping- dip cookes in toffee bits and gently press in . Let icing set before eating.

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