Peanut Butter Fingers

1 package Fleischmann's active yeast
2  tablespoons warm water
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/2 cup creamy or super chunk peanut butter
1/4 cup margarine or butter, softened
1/4 cup shortening
1 12/ cups all-purpose or whole wheat flour
3/4 teaspoon baking soda
1/4 teaspoon salt
cocoa glaze (below)

Dissolve yeast in warm water in large bowl. Mix in sugars, egg, peanut butter, margarine and shortening until smooth. Stir in flour, baking soda and salt. Cover and refrigerate 30 minutes. Heat oven to 375 degrees. Shape dough by teaspoonfuls into 2 1/2 inch fingers on ungreased cookie sheet. Bake until light brown, about 8 minutes; cool. Dip one end of cookie into cocoa glaze (we felt only dipping one end wasn't enough, so we dipped them side ways). Makes about 6 dozen cookies.

Cocoa Glaze
Mix 1 1/2 cup powdered sugar and 1/4 cup Hershey's cocoa in medium bowl. Stir in 3 tablespoons milk and 1 teaspoon vanilla until smooth. Stir in additional milk, 1/2 teaspoon at a time until desired consistence.