From the kitchen of Stephanie Knewasser
Cream:
1/4 c butter, softened
1/4 c crisco
Add:
1/2 c sugar
1/2 c brown sugar
1 egg
1/2 c creamy peanut butter
1 tsp vanilla
Add:
1 1/3 c flour
3/4 tsp baking soda
1/2 tsp salt
Roll dough into 1″ balls.
Place in ungreased mini muffin tins.
Bake @325, 12-14 min.
Remove from oven.
Use a tsp to push centers down.
Cool 5 minutes before removing from pan.
This will help them hold their shape.
Make all the cookies before making filling.
Cool completely before piping the frosting on.
Peanut Butter Frosting
1/2 c butter, softened
1/2 c creamy peanut butter
2 c confectioner sugar
milk– add until piping consistency.
Pipe filling in center.
Top with: sprinkles
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