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CHOCOLATE PEANUT BUTTER COOKIES     Very good!
  We had these at our September Celiac Support Group Meeting
   
  Dough: 
  1 ½ cups GF flour mix                 ½ cup granulated sugar
  ¾ tsp. xanthan gum                    ½ cup brown sugar
  ½ tsp. salt                                  ½ cup (1 stick) butter or margarine
  ½ cup unsweetened cocoa           ¼ cup creamy peanut butter
  ½ tsp. baking soda                      1 tsp. vanilla      
                                                    1 egg
 
  FILLING:
  ¾ cup creamy peanut butter
  ¾ cup confectioner’s sugar
  granulated sugar, for dipping
   
  Preheat oven to 375°. In a small bowl, combine 1st five ingredients. 
Blend well and set aside. In a large mixing bowl, beat sugars, butter 
and peanut butter until light and fluffy. Add vanilla and egg, beating 
well. Stir in the flour mixture until blended. Refrigerate while making 
the filling.
   
  In a small bowl, combine peanut and confectioner’s sugar. Blend well. 
Using your hands, form thirty 1” balls of filling. To make cookies, 
shape about 1 Tbs. of dough into a round, flat pattie. Place a filling 
ball in the center and ease the dough around it covering completely. Place 
on an ungreased cookie sheet, spacing about 2” apart. With the bottom 
of a glass dipped in sugar, flatten each ball to a little less than ¼ 
inch thick. This will yield a 2 ½” to 3” cookie when baked. Bake for 7-9 
minutes or until set and slightly cracked. Remove immediately to cool 
before frosting. (if desired).
                Makes 30 cookies.
   
  CHOCOLATE FUDGE FROSTING-       DELICIOUS!
  Melt 1 stick margarine or butter
   Add 1 tsp. vanilla extract
  Mix 1 lb. 10x sugar
  Add 10-12 Tbs. cocoa (sifted together with 10x sugar) into 
margarine. Stir together with spoon.  DO NOT USE ELECTRIC MIXER.  
  Spread over cake while frosting is still warm.


 		
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