Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Butter 2 1/2 c All-purpose flour
2 c Packed light brown sugar 1 t Baking powder
1 1/2 c Peanut butter, creamy or 1 t Baking soda
-crunchy 1 3/4 c Dry roasted peanut, finely
2 ea Eggs -chopped
1 t Vanilla extract

---------------------THUMBPRINT FILLING--------------------------
1 ea Pk cream cheese, softened 1 c Semi-sweet chocolate chips,
-(3oz) -melted
3 T Light corn syrup 1/2 c Powdered sugar
1/2 t Vanilla extract

Heat oven to 350. In a large bowl, beat butter, brown sugar and
peanut butter until well blended. Add eggs and vanilla; beat well.
Stir together flour, baking powder and baking soda. Gradually add to
peanut butter mixture. Shape dough 1 inch balls; roll in peanuts.
Place on ungreased cookie sheet. Bake 8 to 10 minutes or until
cookies are just set. Press thumb gently in center of each cookie;
cool slightly. Remove from cookie sheet to wire rack. Cool
completely. Prepare THUMBPRINT FILLING. Spoon or pipe about 1/2
teaspoon filling into thumbprint. About 8 dozen cookies.

THUMBPRINT FILLING: In small mixer bowl, beat cream cheese, corn
syrup and vanilla until well blended. Add chocolate, beating well.
Gradually add powder sugar; beating until blended and smooth. About
1-1/3 cups filling.

Calories per serving: Number of Servings: 96 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:

Submitted By MARY SMITH On 01-14-95

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