---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate & Peanut Butter Buttons
  Categories: Cookies, Chocolate
       Yield: 1 servings
   1 1/2 c  Firmly-packed brown sugar
     2/3 c  Crisco shortening
       1 tb Water
       1 ts Vanilla
       2    Eggs
   1 1/2 c  All-purpose flour
     1/3 c  Cocoa
     1/2 ts Salt
     1/4 ts Baking soda
      12 oz Semi-sweet chocolate chips
            Granulated sugar
            Peanut butter cream filling:
     1/3 c  Creamy peanut butter
       2 tb Crisco shortening
       1 c  Icing sugar
       2 tb Milk
     1/2 ts Vanilla
   1. Pre-heat oven to 375F (190C). Place sheets of foil on
   countertop for cooling cookies.
   2. For cookies, combine brown sugar, shortening, water and
   vanilla in large bowl. Beat at medium speed of electric
   mixer until well blended. Beat eggs into creamed mixture.
   3. Combine flour, cocoa, salt and baking soda. Mix into
   creamed mixture at low speed just until blended. Stir in
   chocolate chips.
   4. Shape dough into l-inch (2.5 cm) balls. Roll in
   granulated sugar. Place 2 inches (5 cm) apart onto
   ungreased baking sheet. Press thumb gently in center of
   each cookie.
   5. Bake one baking sheet at a time at 375F (190C) for 7
   to 9 minutes, or until cookies are set.
       DO NOT OVERBAKE. Press centers again with small
   measuring spoon. Cool 2 minutes on baking sheet. Remove
   cookies to foil to cool completely.
   6. For peanut butter cream filling, combine peanut butter
   and shortening in medium bowl. Beat at low speed of
   electric mixer until blended. Add icing sugar. Beat on low
   speed until blended. Add milk and vanilla. Beat on low
   speed until smooth. Fill centres of cooled cookies. Makes
   about 4 dozen cookies