---------- Recipe via Meal-Master (tm) v8.04
       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
            Toffee Chips  =OR
            Crushed Heath Candy Bars
       2 c  Confectioners' Sugar
     1/4 c  Butter Flavor Crisco
     1/2 ts Real vanilla extract
   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.
   Bake on baking sheet at a time at 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
   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.
   Dip cookie in toffee bits and gently press them into the icing.
   Allow icing to set before serving.
   From the recipe files of suzy@gannett.infi.net