Brickle Peanut Butter Cookies

Title: Brickle Peanut Butter Cookies

Categories: Favorite, Dessert, Cookies, Posted-mm, Suzy

Yield: 3 Dozen

1 1/4 c Firmly packed Lt.Brown Sugar

3/4 c Creamy peanut butter

1/2 c Crisco all-veg. shortening

3 tb Milk

1 tb Real vanilla extract

1 lg Egg

1 1/2 c All-purpose flour

3/4 ts Salt

3/4 ts Baking soda

1 c Heath Brand Bits O' Brickle

--ICING--

2 c Confectioners' Sugar

1/4 c Butter Flavor Crisco

1/2 ts Real vanilla extract

Milk

--TOPPING--

1 1/2 c Heath Brand Bits O' Brickle

Toffee Chips

OR Crushed Heath Candy Bars

Preheat oven to 375 degrees F.

Combine brown sugar, peanut butter, shortening, milk and vanilla

extract in a large bowl. Beat at medium speed with an electric mixer until

well blended. Add egg, beating until just blended.

Combine flour, salt and baking soda. Add to creamed mixture at low

speed. Stir in toffee bits. mixing until just blended.

Drop dough by heaping teaspoonfuls 2 apart onto an ungreased baking

sheet. Flatten slightly with hand or a floured bottom of a glass.

375 degrees for 7-8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool on

baking sheet 2 minutes. Remove cookies to foil or racks to cool

completely.

ICING:

Combine confections' sugar, shortening and vanilla extract in a

medium bowl. Beat at low speed. Add milk as needed to make good

spreading consistency. Spread icing in center tops of cooled cookies.

TOPPING:

Dip cookie in toffee bits and gently press them into the icing.

Allow icing to set before serving.

From the recipe files of suzy

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