2 c Unsifted all-purpose flour 1 lg Egg
1 ts Baking powder 2 ts Vanilla extract
1/2 ts Ground cinnamon Spanish peanuts, skinned
1/4 ts Salt -and split into halves,
1 c Sugar -or regular peanuts,
1/2 c Plus 1/2 t butter-flavor -quartered
-vegetable shortening 1/2 c Semisweet chocolate chips
1/2 c Creamy peanut butter
1. In medium-size bowl, combine 1 1/2 C flour, the baking powder,
cinnamon, and salt; set aside. In large bowl, with electric mixer on
medium speed, beat sugar, 1/2 C shortening, the peanut butter, egg,
and vanilla until smooth.
2. Reduce mixer speed to low; gradually beat in flour mixture until
well blended. With spoon, stir in enough of remaining flour until
stiff dough forms. Divide dough in half.
3. Heat oven to 375’F. Lightly grease 2 baking sheets or line with
baking parchment paper, On lightly floured surface, roll out one
dough half to 3/16-inch thickness. With 3 1/4-inch star-shaped cookie
cutter, cut dough into stars. Place dough stars, 1/2 inch apart, on
greased sheet. Press a peanut half into the points of each star.
Repeat with other half of dough. Reroll all trimmings and cut out
more stars.
4. Bake cookies 8 to 10 minutes or until golden brown. Let cookies
stand 1 minute on sheet; cool completely on wire rack.
5. In microwave-safe cup, melt chocolate with the remaining 1/2 t
shortening in microwave oven on high (100 percent) 2 minutes. Stir
until smooth, cool, and transfer to small waxed-paper cone or pastry
bag fitted with small writing tip. Write Lone Star or other words on
each cookie. Let cookies stand until chocolate is set. Store cookies
in an airtight container.
Nutrition information per cookie-protein: 2 grams; fat: 7 grams;
carbohydrate: 14 grams; fiber: .6 gram; sodium: 45 milligrams;
cholesterol: 6 milligrams; calories: 124.
Country Living/June/94 Scanned & fixed by DP & GG
Yields
2 1/2 dozen