3/4 cup peanut butter
3/4 cup confectioners' sugar
Chocolate Dough
1/2 cup butter or margarine, softened
1/4 cup peanut butter
1/2 cup sugar
1 egg white
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda
Icing
2 tablespoons shortening
1 cup confections' sugar
1/4 teaspoon vanilla extra
1 to 2 tablespoons milk
In a mixing bowl, cream peanut butter and confectioner sugar until smooth. Roll into thirty 3/4 inch balls. Cover and refrigerate for 30 minutes. meanwhile in a mixing bowl, cream butter, peanut butter, and sugars. Beat in egg white and vanilla. Combine flour, cocoa and baking soda, gradually add to creamed mixture. Roll into 1 1/2 inch balls.
Using floured hands, flatten chocolate balls and shape one around each peanut butter ball, sealing edges. Place 2 inch apart on greased baking sheets. Flatten with a glass dipped in sugar, bake at 375 for 7 to 9 minutes or until cookies are set and tops are cracked.
Cool for 1 minute before removing to wire racks. For icing in a small mixing bowl cream shortening and confectioners sugar. beat in vanilla and enough milk to reach spreading constancy. Spoon into a resealable plastic bag or pastry bag cut a small hole in corner of bag. Pipe icing over cookies in zigzag pattern.
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