Peanut Butter Fingers - cooking recipe

Ingredients

1 pkg. Fleischmann's active dry yeast
2 Tbsp. warm water (105~ to 115~)
1/2 c. granulated sugar
1/2 c. packed brown sugar
1 egg
1/2 c. Skippy creamy or super chunk peanut butter
1/4 c. margarine or butter, softened
1/4 c. shortening
1 1/2 c. Gold Medal all-purpose or whole wheat flour
3/4 tsp. baking soda
1/4 tsp. salt
Cocoa Glaze

Preparation

Dissolve yeast in warm water in a large bowl.
Mix in sugars, egg, peanut butter, margarine and shortening until smooth.
Stir in flour, baking soda and salt.
Cover and refrigerate 30 minutes. Heat oven to 375\u00b0.
Shape dough by teaspoonfuls into 2 1/2-inch fingers on ungreased cookie sheet.
Bake until light brown, about 8 minutes; cool.
Dip one end of each cookie into Cocoa Glaze. Makes about 6 dozen cookies.