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Nutcracker Sweets




  • 1/3 cup butter flavored shortening
  • 1/2 cup creamy peanut butter
  • 1 1/2 cups brown sugar, packed
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Frosting and Drizzle

  • 1/4 cup butter flavored shortening
  • 2/3 cup creamy peanut butter
  • 4 cups (1 pound) powdered sugar
  • 1/2 cup milk
  • 1/2 cup semisweet chocolate chips


  1. Heat oven to 350 degrees; grease a 15 x 10 x 1-inch baking pan with butter flavored shortening.
  2. Cream the shortening and peanut butter in a large bowl, using an electric mixer on medium speed.
  3. Blend in the brown sugar.
  4. Beat in the eggs, one at a time; beat until creamy.
  5. Combine the flour, baking powder and salt in a small bowl; set aside.
  6. Combine the milk and vanilla extract in a measuring cup.
  7. Add the dry ingredients and milk alternately to the creamed mixture. Mix on low speed, scraping the bowl frequently, until blended.
  8. Spread the batter in the prepared pan.
  9. Bake for 18 to 20 minutes.
  10. Cool.
  11. For the frosting, cream the shortening and peanut butter in a large bowl on medium speed.
  12. Add the sugar and milk; beat until fluffy.
  13. Spread over the cooled cookies.
  14. For the drizzle, melt the chocolate chips in a small saucepan over very low heat.
  15. Drizzle the chocolate from the end of a spoon back and forth over the frosting.
  16. Cut into squares.
  17. Refrigerate for 15 to 20 minutes until the chocolate is firm.

Source: Treasury of Christmas recipes


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