1-1/2 c. butter-flavored shortening
1-1/2 c. peanut butter
2 c. sugar, divided
1-1/2 c. packed brown sugar
3-3/4 c. all-purpose flour
2 tsp. baking soda
1-1/2 tsp. baking powder
3/4 tsp. salt
1 package (10 ounces) Milk Duds
In a mixing bowl, cream the shortening, peanut butter, 1-1/2 cups of sugar and brown sugar. Add eggs, one at a time, beating well after each addition.
Combine dry ingredients; gradually add to the creamed mixture. Chill for at least one hour.
Preheat oven for 350 degrees. Shape 4 teaspoons of dough around each Milk Dud so it is completely covered. Roll balls in remaining sugar. Place 2 inches apart on cookie sheet lined with parchment paper. Bake for 10-12 minutes or until set. Cool for 5 minutes before removing to wire racks to cool completely. This recipe makes about 8 dozen cookies.
--I don't have a picture of these, so you will have to deal with cookie monster today. These cookies, along with the Rolo Cookies and Andes Mint Cookies are perfect for freezing. For these cookies, I made the dough, rolled them into balls and then lined them up on a cookie sheet. Then I stuck the cookie sheet in the freezer until chilled. Once they were cold enough that they wouldn't stick together, I popped them into a Ziploc freezer bag and they will hang out in the freezer until I am ready for them. To thaw them, I just pull the bag out of the freezer and let them sit on the kitchen counter for about 30 minutes. Once they are no longer frozen (they don't have to be room temperature, just not frozen) I will roll them in sugar and then bake as directed.
Oh Carolyn... are you getting excited??