From, “Perfect Cookies”
Cookies with sharp dark chocolate taste, not excessively sweet.
Makes 48 cookies.
1/2 c vegetable shortening at room temperature
9 tbsp unsalted butter at room temperature
1 c sugar plus extra
1 large egg
2 tbsp whole milk
1/4 tsp almond extract
1 3/4 cups all purpose flour
2/3 c unsweetened cocoa powder, preferably dutch-process
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 c creamy peanut butter (I used crunchy)
3/4 tsp vanilla extract
1/2 powdered sugar
Set oven at 350 degrees. Grease 2 cookie sheets. In a large bowl, combine shortening, 6 tbsp of butter, and sugar. Set mixer to high speed, beat until fluffy. Add egg, milk and almond extract and beat for 2 more minutes.
Sift flour, cocoa powder, baking soda, baking powder and salt in a separate bowl. Add this dry ingredient mixture to butter mixture and mix on low speed until blended.
In food processor, combine peanut butter, remaining 3 tbsp butter, and vanilla and process until smooth. Add powdered sugar and blend.
Roll dough into 1 inch ball. Then roll in regular sugar to coat. Continue to do this until you have 48 cookies. Place on cookie sheet, and use thumb to make large indentation in center of ball.
Bake until cookies are puffed and cracked, 12 minutes. Place on cookie sheets and put 1 tsp of filling into indentation (if you have a pastry piping tool, I would recommend using that for a cleaner look).
Let cookies cool completely. Store in airtight container in refrigerator.