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Brickle Peanut Butter Cookies

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BRICKLE PEANUT BUTTER COOKIES
 Categories: Favorite, Dessert, Cookies, Posted-mm, Suzy
      Yield: 3 Dozen
 
  1 1/4 c  Firmly packed Lt.Brown Sugar
    3/4 c  Creamy peanut butter
    1/2 c  Crisco all-veg. shortening
      3 tb Milk
      1 tb Real vanilla extract
      1 lg Egg
  1 1/2 c  All-purpose flour
    3/4 ts Salt
    3/4 ts Baking soda
      1 c  Heath Brand Bits O' Brickle
           Toffee Chips  =OR=
           Crushed Heath Candy Bars

MMMMM---------------------------ICING--------------------------------
      2 c  Confectioners' Sugar
    1/4 c  Butter Flavor Crisco
    1/2 ts Real vanilla extract
           Milk

MMMMM--------------------------TOPPING-------------------------------
  1 1/2 c  Heath Brand Bits O' Brickle
           Toffee Chips  =OR=
           Crushed Heath Candy Bars
 
  Preheat oven to 375 degrees F.
  
  Combine brown sugar, peanut butter, shortening, milk and vanilla
  extract in a large bowl. Beat at medium speed with an electric mixer
  until well blended. Add egg, beating until just blended.
  
  Combine flour, salt and baking soda. Add to creamed mixture at low
  speed. Stir in toffee bits. mixing until just blended.
  
  Drop dough by heaping teaspoonfuls 2" apart onto an ungreased baking
  sheet. Flatten slightly with hand or a floured bottom of a glass.
  
  Bake on baking sheet at a time at 375 degrees for 7-8 minutes, or
  until set and just beginning to brown. DO NOT OVERBAKE. Cool on
  baking sheet 2 minutes. Remove cookies to foil or racks to cool
  completely.
  
  ICING: Combine confections' sugar, shortening and vanilla extract in a
  medium bowl. Beat at low speed. Add milk as needed to make good
  spreading consistency. Spread icing in center tops of cooled cookies.
  
  TOPPING: Dip cookie in toffee bits and gently press them into the
  icing. Allow icing to set before serving.
  
  From the recipe files of suzy@gannett.infi.net
 
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