Peanut Butter Sombreros

1 1/4 c Firmly-packed brown sugar

3/4 c Creamy peanut butter

1/2 c Crisco shortening

3 tb Milk

1 tb Vanilla

1 Egg

1 3/4 c All-purpose flour

3/4 ts Baking soda

3/4 ts Salt

1/2 c Granulated sugar

48 sm Chocolate pieces; unwrapped

1. Preheat oven to 375F (190C). Place sheets of foil on

countertop for cooling cookies. 2. Combine brown sugar, peanut butter, Crisco Shortening,

milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. 3. Combine flour, baking soda and salt. Add to creamed

mixture at low speed. Mix just until blended. 4. Form dough into 1-inch (2.5 cm) balls. Roll in

granulated sugar. Place 2 inches (5 cm) apart on ungreased baking sheets. 5. Bake one baking sheet at a time at 375F (190C) for 6

minutes. Press chocolate pieces into centre of each cookie. Return to oven. Bake 3 minutes. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes: About 4 dozen cookies -----