Peanut Butter Fingers
Makes 48 cookies
3 tablespoons warm water (100o to 110oF)
1 teaspoon FLEISCHMANN’S Active Dry Yeast
1 / 4 cup creamy peanut butter
2 tablespoons butter or margarine, softened
2 tablespoons shortening
1 / 4 cup granulated sugar
1 / 4 cup firmly packed brown sugar
1 large egg
1 cup all-purpose flour
1 / 2 teaspoon baking soda
1 / 4 teaspoon baking powder
1 / 4 teaspoon salt
Cocoa Glaze (recipe follows)
1 / 2 cup finely chopped unsalted peanuts (optional)
Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in peanut butter, butter, shortening, sugars, and egg. Add 1 / 2 cup flour, baking soda, baking powder, and salt. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 hours.
Remove dough from refrigerator; shape teaspoonfuls of dough into 2 1 / 2-inch fingers. Place on ungreased baking sheets.
Bake at 375oF for 8 to 10 minutes or until golden. Remove from sheets; cool on wire racks. Dip one end of each cookie into Cocoa Glaze, then into chopped peanuts, if desired.
Cocoa Glaze: In small bowl, combine 1 cup powdered sugar, sifted; 2 tablespoons unsweetened cocoa, and 1 to 2 tablespoons milk. Stir until smooth.
Serving size: 1 cookie
Serving weight: 0.43 ounces (12 grams)
Calories 45; Total fat 2 g; Saturated fat 0.5 g;
Cholesterol 5 mg; Sodium 30 mg; Carbohydrates 7 g; Dietary fiber 0 g; Sugars 4 g; Protein 1 g