Treats travel to school

August 28, 1991

Send your little ones back to school with a quick and easy

peanut butter dessert.

Peanut Butter Cookies

1/2 cup vegetable shortening

1 cup chunky peanut butter

1 cup firmly packed light brown sugar

1 large egg

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

In a bowl cream together the shortening, peanut butter and brown sugar, beating until the mixture is light and fluffy. Beat in the egg and stir in the flour, baking soda and salt. Form tablespoonfuls of the dough into balls, transfer the balls as they are formed to baking sheets, and with the tines of a fork, flatten them, making a crosshatch pattern. Bake the cookies in batches in the middle of a preheated 400-degree oven for eight to 10 minutes, or until they are golden, transfer them to racks and let them cool completely. Makes about 36 cookies.

Chocolate Peanut Balls

3/4 cup firmly packed light brown sugar

1/2 stick ( 1/4 cup) unsalted butter, melted and cooled

3/4 cup graham cracker crumbs

1 cup creamy peanut butter

One 12-ounce bag semisweet chocolate chips

6 tablespoons unsalted butter

In bowl, stir together brown sugar, melted butter, graham cracker crumbs and peanut butter until smooth. Chill, covered, for one hour, or until firm enough to form into balls. Form teaspoonfuls into balls and transfer balls as to baking sheet lined with waxed paper.

In a metal bowl, set over a pan of barely simmering water, melt chocolate chips with remaining butter, stirring until smooth; let cool.

Dip balls into chocolate mixture with a fork, coating well, and letting excess drip off. Transfer to baking sheet and chill, loosely covered, for at least one hour. Makes about 40.

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