---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Desserts, Biscuits
       Yield: 24 servings
       2 c  Sifted all purpose flour
     1/3 c  Unsweetened cocoa
     1/4 ts Salt
     1/4 lb (1 stick) butter
       1 ts Vanilla extract
     3/4 c  Granulated sugar
       1    Egg
   Sift together the flour, cocoa, and salt and set
   aside.  In the large bowl of an electric mixer cream
   the butter.  Beat in the vanilla and sugar. Add the
   egg and beat until thoroughly mixed.  On low speed
   gradually add the sifted dry ingredients, scraping the
   bowl with a rubber spatula and beating until the
   mixture holds together. Transfer the dough to a small
   bowl for ease in handling and set aside at room
   temperature. Prepare the filling.
   3/4 cup smooth (not chunky) peanut butter 1/2 cup
   strained or sifted confectioners sugar.
   In a small bowl thoroughly mix the peanut butter and
   the sugar.
   Adjust rack to the center of the oven and preheat to
   325 degrees.
   To shape the cookies:  On a large piece of wax paper
   place the cookie dough in mounds, using a slightly
   rounded tsp. (no more) of the dough for each mound-in
   order not to make them too large it’s best to measure
   with a measuring spoon.  Do maybe a quarter of the
   dough at a time.
   Then do the same with the filling, using a level 1/2
   measuring teaspoon for each mound.  Place on other
   pieces of waxed paper.
   Pick up one mound of the dough, roll it between your
   hands into a ball, and flatten it between your palms
   until it is very thin.  Then, with a small metal
   spatula or a table knife, lift up and place one mound
   of the filling in the center of the flattened dough.
   With your fingers bring the dough around the filling
   and pinch the edges to seal. Roll the filled dough
   between your hands into a cylindrical shape about 2
   inches long with very slightly tapered ends.  Place
   the cookie on an unbuttered cookie sheet and as you
   do, turn the ends down slightly to form a short fat
   crescent. Continue shaping the cookies and placing
   them 1/2 to 1 inch apart-these do not spread.
   Bake for 13 to 15 minutes, or until the cookies are
   firm to the touch. Reverse the cookie sheet front to
   back once to insure even bakinZ of sugar and roll the
   cookies in the sugar as they come out of oven.
   From: Maida Heatter’s Book of Great Cookies Shared By:
   Pat Stockett