BUTTER FLAVORED CRISCO COOKIES RECIPES

Steps:

• Preheat oven to 375°F.
• In a large mixing bowl, beat together Crisco, sugar, brown sugar, eggs, water, vanilla and butter-flavored extract until well mixed.
• Add the flour, baking soda and salt to the mixing bowl and mix well.
• Cover and refrigerate dough for 30 minutes.
• Roll dough into 1 inch balls; slightly flatten and place on ungreased cookie sheet.
• Place in preheated oven and bake for 8-10 minutes or until light brown.

Steps:

• Spread a thick layer of peanut butter (about 3/4 of a teaspoon each) on half of the Ritz crackers.  Top with remaining Ritz crackers to create peanut butter cracker sandwiches.
• In a small deep bowl, melt candy melts (or almond bark coating) and shortening together in the microwave per candy melt package directions (typically in 30 second intervals, stirring in between).
• Use a fork to dip each cracker sandwich in the chocolate coating, covering completely, and letting excess coating drip off back into the bowl. Place on a baking sheet lined with wax paper or parchment paper.
• Let dipped cracker sandwiches stand to allow coating to set. Or for quicker setting, chill the dipped cracker sandwiches until the chocolate is set, about 15 minutes.
• Store at room temperature in an airtight container.
• *I usually use Make 'n Mold dark chocolate flavored candy wafers, available at most craft stores. Or, Plymouth Pantry brand chocolate flavored almond bark coating, available in the baking aisle of most grocery stores.
• Chocolate Peanut Butter Ritz Cookies can be made ahead and frozen.  Freeze in a ziploc back or airtight plastic container.