PEANUT BRITTLE:

3/4 c. sugar
3/4 c. shelled unroasted peanuts (1/4 lb.)
1/3 c. light corn syrup
1/4 tsp. salt
1 1/2 tsp. butter-flavor shortening
3/4 tsp. vanilla
3/4 tsp. baking soda

COOKIES:

1/2 c. butter-flavor shortening
1/2 c. sugar
1/2 c. firmly packed light brown sugar
1/2 c. creamy peanut butter
1 tbsp. milk
1 egg
1 1/3 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt

FROSTING:

1 1/4 c. peanut butter chips
1 c. crushed peanut brittle

For peanut brittle, grease 15 1/2 x 12 inch baking sheet. Combine sugar, peanuts, syrup, and salt in 3-quart saucepan. Cook and stir on medium-low heat until 240 degrees on candy thermometer. Add shortening and vanilla; cook and stir until 300 degrees. Remove from heat. Stir in soda. Spread 1/4 inch thick on baking sheet. Cool. Crush enough to measure 1 cup.

Heat oven to 375 degrees.

For cookies, combine shortening, sugar, brown sugar, peanut butter, and milk in large bowl. Beat at medium speed of mixer until blended. Beat in egg. Combine flour, soda, baking powder, and salt. Add gradually at low speed. Shape dough into 1 1/4 inch balls. Place 3 1/2 inches apart on ungreased baking sheet. Flatten to 3-inch circles. Bake 8 to 10 minutes or until brown. Cool 2 minutes; remove to rack; cool completely.

For frosting, melt peanut butter chips in double boiler over boiling water. Frost half of each cookie; sprinkle with crushed peanut brittle. Makes about 2 dozen cookies.