---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Peanut Butter Shortbread
  Categories: Cookies, Chocolate
       Yield: 1 servings
  
            Cookie:
   1 1/4 c  Firmly-packed brown sugar
     3/4 c  Creamy peanut butter
     1/2 c  Golden crisco shortening
       3 tb Milk
       1 tb Vanilla
       1    Egg
   1 3/4 c  All-purpose flour
     3/4 ts Salt
     3/4 ts Baking soda
            Decorations:
       1 c  Icing sugar
       2 tb Water
       1 c  Creamy peanut butter
     1/4 c  White chocolate chips
  
    1. Preheat oven to 375F (190C). Place sheets of foil on
   countertop for cooling shortbreads.
    2. Combine brown sugar, peanut butter, shortening, 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. Press 1/2 of dough into 8-inch (20 cm) round baking pan
   or shortbread pan.
    5. Bake one pan at a time at 375F (190C) for 15 minutes,
   or until set and just beginning to brown. DO NOT OVER BAKE.
   Cool 5 minutes in baking pan. Turn onto foil on countertop
   to cool completely.
    6. For icing, combine icing sugar, water and peanut
   butter. Stir until well blended and creamy. Spread
   shortbread with icing. Place white chocolate in small
   resealable plastic bag. Microwave 30 seconds at 100% (HIGH)
   power. Knead bag. Repeat if necessary. Cut corner off bag.
   Drizzle chocolate over iced shortbread.
      Makes: 2 Shortbreads
  
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