1 1/4 c Firmly-packed brown sugar

3/4 c Creamy peanut butter

1/2 c Crisco shortening

3 tb Milk

1 tb Vanilla

1 Egg

1 3/4 c All-purpose flour

3/4 ts Baking soda

3/4 ts Salt

Decoration: 1/2 c Semi-sweet chocolate chips

3/4 c Raspberry jam

Or flavour of choice 1 c Icing sugar

1 tb Milk; (1 to 2)

Food colouring 1. Preheat oven to 375F (190C). Place sheets of foil on

countertop for cooling cookies 2. Combine 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. 3. Combine flour, baking soda and salt. Add to creamed

mixture at low speed. Mix just until blended. 4. Wrap dough in plastic wrap. Refrigerate 3 to 4 hours or

overnight. Keep refrigerated until ready to use. 5. Shape rounded measuring tablespoonfuls (15 mL) of dough

into ovals. Pat top smooth. Place 2 inches (5 cm) apart onto ungreased baking sheet. Indent slightly in center with finger. 6. Bake one baking sheet at a time at 375F (190C) for 8

to 10 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. 7. For decoration, place chocolate chips in a heavy

resealable plastic sandwich bag. Microwave at 50 % (MEDIUM) power for 1 minute or until melted, checking every 30 seconds. Knead bag until smooth. Cut tiny tip off corner of bag. Squeeze to pipe design of outline of eye and eyelashes onto cookies. Drop teaspoons (5 mL) of jam into center of each "eye" for pupil. 8. Combine icing sugar and milk. Stir until smooth. Add

additional icing sugar if icing is too thin. Add a few drops of food colour, a few drops at a time, to achieve the desired colors. Place icing in pastry bags fitted with small round writing tip. Alternatively, place in small resealable plastic bags. Cut tiny tip off corner of bag. Squeeze to pipe on designs for cookies, as desired. Makes: About 3 dozen cookies -----