2 c Unsifted all-purpose flour
1 ts Baking powder
1/2 ts Ground cinnamon
1/4 ts Salt
1 c Sugar
1/2 c Plus 1/2 t butter-flavor
-vegetable shortening
1/2 c Creamy peanut butter
1 lg Egg
2 ts Vanilla extract
Spanish peanuts, skinned
-and split into halves,
-or regular peanuts,
-quartered
1/2 c Semisweet chocolate chips
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