Nutcracker Sweets

1/3 cup butter flavored crisco
1/2 cup creamy peanut butter
1 1/2 cups firmly packed brown sugar
2 eggs
1 1/2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1/4 cup milk
1 tsp vanilla

Frosting and Drizzle

1/4 cup butter flavored criso
2/3 cup creamy peanut butter
4 cups (1 lb) confectioners' sugar
1/2 cup milk
1/2 cup semi sweet chocolate pieces

Heat oven to 350 degrees.  Grease a 15x10x1" baking pan.  For base, 
cream crisco and peanut butter in a large bowl at medium speed of 
electric mixer.  Blend in borwn sugar.  Beat in eggs, one at a 
time.  Beat until creamy.  Combine flour, baking powder and salt in 
small bowl.  Set aside.  Combine milk and vanilla in a measuring 
cup.  Add dry ingriedients and milk alternately to creamed mixture.  
Mix at low speed of mixer.  Scrape sides of bowl frequently.  Beat 
until blended.  Spread batter into prepared pan.  Bake at 350 
degrees for 18 to 20 min.  Cool.  For frosting, cream crisco and 
peanut butter in a large bowl at medium speed.  Add sugar and milk.  
Beat until fluffy.  Spread on cooled cookie bakes.  For drizzle, 
melt chocolate pieces on very low heat in a small saucepan.  Drizzle 
chocoalte from end of spoon back and forth over frosting.  Cut into 
2" squares.  Refrigerate 15 to 20 min until chocolate is firm.









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