Email to Linda Carnation      

Cookie - Chocolate Peanut Butter Crescent Cookies

Source of Recipe

from the cooks wishes


Recipe Introduction

I had to rework the wording on this one a few times so it would not sound as if it was such an intricate recipe to understand and to prepare.

List of Ingredients

Chocolate Peanut Butter Crescent Cookies

2 c. sifted flour
1/3 c. unsweetened cocoa
1/4 tsp. salt
1/2 c. butter, (1 stick), or I can't believe its not butter
1 tsp. vanilla extract
3/4 c. Splenda sugar substitute, plus extra for rolling/coating
1 egg

for the filling:
3/4 c. smooth peanut butter, (not chunky)
1/2 c. sifted Splenda sugar substitute


Recipe

Sift together the flour, cocoa, and salt. Set aside.
Use a large bowl and cream the butter and Splenda.
Beat in the vanilla and the egg and until thoroughly mixed.
Gradually add the dry mixture, scraping the bowl with a rubber spatula and beating until the mixture holds together. Transfer the dough to a small bowl and cut into 1/4's for ease of handling. Set aside at room temperature for about 15 minutes. Lay down 2 large sheets of waxed paper.
Then, using a measuring teaspoon, take a slightly rounded teaspoon, no more, of the dough, and roll into a ball. Then place on one of the sheets of wax paper.

for the filling:
In a small bowl thoroughly mix the peanut butter and the Splenda.

Then, using a 1/2 teaspoon measure, place a level 1/2 teaspoons onto the 2nd piece of wax paper.

Place rack in the center of the oven and preheat to 325. You will need ungreased baking sheets.

Take one ball of the dough, and flatten it between your palms until it is very thin.
Use a spatula and place one mound of the filling into the center of the flattened dough.
Bring the dough together around the filling and pinch the edges slightly to seal.
Slightly roll the filled dough into a loggish shape about 2" long with very slightly tapered ends.
Place the cookie on the baking sheet, and turn the tapered ends down slightly to form a short chubby crescent shape.
Place the cookies 1/2 - 1" apart on baking sheet. These do not spread.
Bake for 13 - 15 minutes, reversing the sheet from front to back, after baking 1/2 way through, to insure even baking.
Roll cookies in Splenda as they come out of the oven.
Makes 24.