---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Thumbprints #2
  Categories: Cookies, Chocolate
       Yield: 1 servings
  
            Cookie:
     1/2 c  Golden crisco shortening
     1/2 c  Granulated sugar
       1 tb Milk
     1/2 ts Vanilla
       1    Egg yolk
       1    Unsweetened chocolate square
            = melted/cooled/ 1 oz
       1 c  All-purpose flour
     1/4 ts Salt
     1/3 c  Miniature semi-sweet
            -chocolate chips
            Peanut butter cream filling:
       2 tb Golden crisco shortening
     1/3 c  Creamy peanut butter
       1 c  Icing sugar
       2 tb Milk
     1/2 ts Vanilla
  
   1. Heat oven to 350F (180C). Grease baking sheet with
   Golden Crisco Shortening. Set aside.
   2. Combine Golden Crisco Shortening, granulated sugar,
   milk, vanilla and egg yolk. Beat at medium speed of
   electric mixer until well blended. Add melted chocolate.
   Mix well.
   3. Combine flour and salt. Add to chocolate mixture. Mix
   until blended. Stir in chocolate chips. Form dough into
   l-inch (2.5 cm) balls. Place 2 inches (5 cm) apart on
   baking sheet. Press thumb gently in center of each cookie.
   4. Bake at 350F (180C) for 8 minutes. Repress centers
   after baking. Remove to cooling rack. Cool completely. Fill
   center with Peanut Butter Cream Filling.
   
   Peanut Butter Cream Filling:
   1. Combine Golden Crisco Shortening and peanut butter in
   medium bowl.
   2. Stir with spoon until blended. Add 1 cup (250 mL) icing
   sugar. Stir well.
   3. Add milk and vanilla. Stir until smooth.
   4. Fill cooled thumbprint cookies.
    Makes 2 1/2 dozen 2 inch (5 cm) cookies. Preparation Time:
   25 minutes. Baking Time: 8 minutes.
  
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