PEANUT BUTTER PILLOWS

¾ cup sugar 2 cups flour

¾ cup butter-flavor Crisco 1/3 cup creamy peanut butter

1 large egg ¼ cup milk

1 tea. baking powder 3 tab. confectioners’ sugar

1½ tea. vanilla extract 2-1 oz. squares semisweet chocolate

In large bowl, with mixer at low speed, beat sugar, shortening, egg, baking powder, and vanilla extract, until blended. Increase speed to high; beat until mixture is light and fluffy, occasionally scraping bowl with rubber spatula.

With wooden spoon. stir in flour to make a soft dough. Divide dough in half; shape each into a disk. Wrap each with plastic wrap and refrigerate 1 hour or until dough is firm enough to roll.

In small bowl, stir peanut butter, milk, and confectioner's sugar until smooth.

On lightly floured surface, with floured rolling pin, roll half of dough 1/8 inch thick, keeping remaining dough refrigerated. Cut dough with floured 3-inch round or fluted cookie cutter. With pancake turner, place half of rounds, 1/2 inch apart, on ungreased cookie sheet. Spoon a slightly rounded tea. of peanut-butter mixture onto center of each round.. Press peanut-butter mixture slightly to flatten; top with second cookie round. With fork, gently press edges of cookies together to seal, making decorative border.

Bake at 375' for 10 to 12 min. until edges are golden. With pancake turner remove to wire rack. Cool. On waxed paper, arrange cookies in one layer as close together as possible.

In heavy small saucepan over low heat, heat chocolate, stirring frequently, until melted and smooth. Spoon melted chocolate into small heavy-weight plastic bag. Cut small opening in corner of bag. Hold chocolate-filled bag several inches above cookies and, working quickly, drizzle chocolate over cookies in zigzag pattern. Let chocolate dry about 30 min. until firm (or refrigerate cookies 15 min.). Store cookies in tightly covered container. Makes 1½ doz.