---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Nutcracker Sweets
  Categories: Cookies
       Yield: 36 servings
  
     1/3 c  Shortening; butter flavored
     1/2 c  Creamy peanut butter
   1 1/2 c  Brown sugar, packed
       2    Eggs
   1 1/2 c  All-purpose flour
   1 1/2 ts Baking powder
     1/2 ts Salt
     1/4 c  Milk
       1 ts Vanilla extract
            Frosting and drizzle:
     1/4 c  Shortening; butter flavored
     2/3 c  Creamy peanut butter
       4 c  Powdered sugar; 1 pound
     1/2 c  Milk
     1/2 c  Semisweet chocolate chips
  
   Recipe by: Treasury of Christmas Recipes
         Preheat oven to 350 degrees; grease a 15 x 10 x 1-inch baking pan
   with butter flavored shortening.  Cream the shortening and peanut butter in
   a large bowl, using an electric mixer on medium speed. Blend in the brown
   sugar. Beat in the eggs, one at a time; beat until creamy. Combine the
   flour, baking powder and salt in a small bowl; set aside. Combine the milk
   and vanilla extract in a measuring cup. Add the dry ingredients and milk
   alternately to the creamed mixture.  Mix on low speed, scraping the bowl
   frequently, until blended.
   
        Spread the batter in the prepared pan.  Bake for 18 to 20 minutes.
   Cool.  For the frosting, cream the shortening and peanut butter in a large
   bowl on medium speed.  Add the sugar and milk; beat until fluffy. Spread
   over the cooled cookies. For the drizzle, melt the chocolate chips in a
   small saucepan over very low heat.  Drizzle the chocolate from the end of a
   spoon back and forth over the frosting. Cut into squares. Refrigeratefor 15
   to 20 minutes until the chocolate is firm. Penny Halsey (ATBN65B).
  
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