September 30, 2016

P.B. Graham Eggs

1/2 c. shortening
2 c. powdered sugar
3/4 c. creamy peanut butter
1 c. graham cracker crumbs
1/2 c. semi-sweet chocolate chips
1/2 c. graham cracker crumbs, crushed peanuts or chocolate sprinkles

Combine shortening, powdered sugar and peanut butter in a large bowl. Beat at low speed of electric mixer until well blended. Stir in 1 c. crumbs and chocolate chips. Cover and refrigerate 1 hour. Form dough into 1-inch eggs. Roll in 1/2 c. crumbs, peanuts or sprinkles for a fancier cookie egg. Makes about 3 dozen eggs.

Lorraine Green, South Boardman

Comments

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