Ingredients
2 cups sifted all-purpose flour
1/3 cup unsweetened cocoa
1/4 teaspoon salt
1/4 pound (1 stick) butter
1 teaspoon vanilla extract
3/4 cup granulated sugar
1 egg
3/4 cup smooth (not chunky) peanut butter
1/2 cup strained or sifted confectioners sugar
Directions
Sift together the flour, cocoa, and salt and set aside.
In the large bowl of an electric mixer cream the butter.
Beat in the vanilla and sugar.
Add the egg and beat until thoroughly mixed.
On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating until the mixture holds together.
Transfer the dough to a small bowl for ease in handling and set aside at room temperature.
In a small bowl thoroughly mix the peanut butter and the sugar.
Adjust a rack to the center of the oven and preheat to 325 degrees.
On a large piece of wax paper or aluminum foil place the cookie dough in mounds, using a slightly rounded teaspoonful (no more) of the dough for each mound.
Then do the same with the filling, using a level 1/2 teaspoon for each mound.
Place these mounds on other pieces of wax paper or foil.
Pick up one mound of the dough, roll it between your hands into a ball, and flatten it between your palms until it is very thin.
Then, with a small metal spatula or a table knife, lift up and place one mound of the filling in the center of the flattened dough.
With your fingers bring the dough around the filling and pinch the edges to seal.
Roll the filled dough between your hands into a cylindrical shape about 2 inches long with very slightly tapered ends.
Place the cookie on an unbuttered cookie sheet and as you do, turn the ends down slightly to form a short, fat crescent.
Continue shaping the cookies and placing them 1/2 to 1in apart these do not spread.
Bake for 13 to 15 minutes, or until the cookies are firm to the touch.
Reverse the cookie sheet front to back once to insure even baking.
Notes
Try coating the cookies with powdered sugar or vanilla sugar after baking.
