Peanut-Butter Pillows

In large bowl, with mixer at low speed, beat sugar, shortening, baking powder, vanilla extract, salt, and egg until blended. Increase speed to high; beat until mixture is light and fluffy, occasionally scraping bowl with rubber spatula.

With wooden spoon, stir in flour to make a soft dough. Divide dough in half; shape each into a disk. Wrap each with plastic wrap and refrigerate 1 hour or until dough is firm enough to roll.

In small bowl, stir peanut butter, milk, and confectioners' sugar until smooth.

Preheat oven to 375 degrees F. On lightly floured surface, with floured rolling pin, roll half of dough 1/8 inch thick, keeping remaining dough refrigerated. With floured 3- inch round or fluted cookie cutter, cut dough into as many rounds as possible, reserving trimmings.

With pancake turner, place half of rounds, 1/2 inch apart, on ungreased large cookie sheet. Spoon a slightly rounded teaspoon of peanut-butter mixture onto center of each round on cookie sheet. Press peanut-butter mixture slightly to flatten; top with second cookie round. With fork, gently press edges of cookies together to seal, making decorative border.

Bake cookies 10 to 12 minutes until edges are golden. With pancake turner, remove cookies to wire rack to cool. Repeat with remaining dough and trimmings, and peanut-butter mixture.

In heavy small saucepan over low heat, heat chocolate, stirring frequently, until melted and smooth. Spoon melted chocolate into small heavy-weight plastic bag. Cut small opening in corner of bag.

On long sheet of waxed paper, arrange cookies in one layer as close together as possible. Hold chocolate-filled bag several inches above cookies and, working quickly, drizzle chocolate over cookies in zigzag pattern. Let chocolate dry about 30 minutes until firm (or refrigerate cookies 15 minutes). Store cookies in tightly covered container.