---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Peanut Butter “King Cake” Cookie
  Categories: Cookies, Chocolate
       Yield: 1 servings
  
     1/2 c  Crisco shortening
   1 1/4 c  Firmly-packed brown sugar
     3/4 c  Creamy peanut butter
       3 tb Milk
       1 tb Vanilla
       1    Egg
   1 3/4 c  All-purpose flour
     3/4 ts Salt
     3/4 ts Baking soda
       3    Chocolate kisses or
            Chocolate candy-coated
            -pieces
            Icing:
   2 1/2 c  Icing sugar
     1/3 c  Crisco shortening
       2 tb Milk
       2 ts Corn syrup
            Food colour
  
    1. Preheat oven to 375F (190C). Line three baking sheets
   with foil. Grease with shortening.
    2. For cookies, combine shortening, brown sugar, peanut
   butter, milk and vanilla in large bowl. Beat at medium
   speed of electric mixer until well blended. Add egg. Beat
   just until blended.
    3. Combine flour, salt and baking soda. Add to creamed
   mixture at low speed. Mix just until blended.
    4. Divide dough into 3 equal parts. Working with 1/3 of
   dough at a time, break off 8 equal pieces of dough. Roll
   into balls. “Hide” a chocolate kiss in one of the 8 balls,
   molding dough with fingers around chocolate kiss. (This is
   the prize.) Arrange balls on baking sheet almost touching
   in a 6-inch (15 cm) circle. Flatten balls slightly with
   fingers. Repeat with remaining balls to make two more
   “circles.” 5. Bake one baking sheet at a time at 375F
   (190C) for 9 to 11 minutes, or until set. DO NOT OVERBAKE.
   Cool 5 to 8 minutes on baking sheet before removing cookie
   on foil to countertop to cool completely.
    6. For icing, combine icing sugar, shortening, milk and
   corn syrup in bowl. Beat at medium speed of electric mixer
   until smooth. If too thick, add additional milk, a few
   drops at a time. If too thin, add additional icing sugar.
    7. Divide icing into half. Place 1/2 into a large bowl.
   Divide other half into three small bowls. Add yellow food
   colour to one small bowl until desired shade is achieved
   and mix well. Add equal amounts of yellow and blue food
   colour to the second small bowl to make a green icing. Add
   equal amounts of blue and red food colour to the third
   small bowl to make a purple icing. Place coloured icings in
   small resealable plastic bags. Seal. Cut tiny tip off
   corner of each bag. Frost each cookie with white icing
   using spatula or knife. Pipe coloured icings decoratively
   over each “King cake.”    Makes: 3 “King cake” cookies
  
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