1. Heat oven to 350 F. Grease baking sheet with Butter Flavor Crisco.
Set aside.
2. Combine 1/2 cup Butter Flavor Crisco, 1/2 c granulated sugar, 1
tablespoon milk, 1/2 teaspoon vanilla and egg yolk. Beat at medium
speed of electric mixer until well blended. Add melted chocolate. Mix
well.
3. Combine flour and salt. Add to chocolate mixture. Mix until well
blended. Stir in chocolate chips. Form dough into 1 inch balls. Place
2 inches apart on baking sheet. Press thumb gently into center of each
cookie.
4. Bake at 350 for 8 minutes. Repress centers after baking. Remove to
cooling rack. Cool completely. Fill center with Peanut Butter Cream
Filling.
5. For Peanut Butter Cream Filling: Combine 2 tablespoons Butter
Flavor Crisco and peanut butter in medium bowl. Stir with spoon until
blended. Add 1 cup confectioners sugar. Stir well. Add 2 tablespoons
milk and 1/2 teaspoon vanilla. Stir until smooth. Fill cooled
thumbprint cookies.
