Peanut Jacks

Makes about 3 Dozen Cookies Cookies
1-1/4 cups firmly packed light brown sugar
3/4 cup Jif Creamy Peanut Butter
1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick
3 tablespoons milk
1 tablespoon vanilla
1 egg
1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
Icing
1 cup (6 ounces) semi-sweet chocolate chips
2 teaspoons Butter Flavor CRISCO all-vegetable shortening or 2 teaspoons Butter Flavor CRISCO Stick*

Heat oven to 375ºF. Place sheets of foil on countertop for cooling cookies.

For cookies, place brown sugar, peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat just until blended.

Combine flour, baking soda and salt. Add to shortening mixture; beat at low speed just until blended.

Pinch off pieces of dough the size of walnuts. Shape into balls. Place 3 inches apart on ungreased baking sheet. Flatten each ball with bottom of glass to approximately 3/8-inch thickness.

Form into pumpkin shape, making indentation on top of round. Pinch off very small piece of dough and roll to form small stem. Attach to top of cookie. Score dough with vertical lines with small, sharp knife to resemble pumpkin.

Bake one baking sheet at a time at 375ºF for 7 to 8 minutes or until cookies are set and just beginning to brown. DO NOT OVERBAKE.

Cool on baking sheet 2 minutes. Remove cookies to foil to cool completely.

For icing, place chocolate chips and shortening in heavy resealable sandwich bag; seal bag. Microwave at 50% (MEDIUM) for 1 minute. Knead bag. If necessary, microwave at 50% for another 30 seconds at a time until mixture is smooth when bag is kneaded. Cut small tip off corner of bag. Pipe lines and faces on cookies to resemble jack o'lanterns.
*Crisco all-vegetable shortening can be substituted for Butter Flavor Crisco.