PEANUT BUTTER FINGERS
1 package Fleischman’s active dry yeast
2 tablespoons warm water (105 to 115 degrees)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup Skippy creamy or super chunk peanut butter
1/4 cup margarine or butter, softened
1/4 cup shortening
1 1/2 cups Gold Medal all-purpose or whole wheat flour
3/4 teaspoon baking soda
1/4 teaspoon salt
Cocoa glaze (below)
Dissolve yeast in warm water in large bowl. Mix in sugars, egg, peanut butter, margarine and shortening until smooth. Stir in flour, baking soda, and salt. Cover and refrigerate for 30 minutes.
Heat oven to 375 degrees
Shape dough by teaspoonfuls into 2 1/2″ fingers on ungreased cookie sheet. Bake until light brown, about 8 minutes. Cool. Dip one end of each cookie into cocoa glaze.
About 6 dozen.
Mix 1 1/2 cups powdered sugar and 1/4 cup Hershey’s cocoa in medium bowl. Stir in 3 tablespoons milk and 1 teaspoon vanilla until smooth. Stir in additional milk, 1/2 teaspoon at a time, until of desired consistency.
*If using self-rising flour, omit baking soda and salt.
Note: Unbleached flour can be used in this recipe.
I’m wondering if Skippy peanut butter is even made anymore? That’s the only brand Grandma Helen bought. I’m also thinking I should make these for me. These sound really delicious. Peanut butter is one of the many food items that I should stay away from because it causes me to have migraines. We shall see…
Have a blessed day!