by Marlene Maurer, Lakewood, Colo.

1/2 c. Sugar

1/2 c. Brown sugar

1/2 c. Peanut butter

1/4 c. Shortening, softened

1/4 c. Margarine, softened

1 Egg

1 1/4 c. Flour

3/4 t. baking soda

1/2 t. Baking powder

1/4 t. Salt

1 pint Ice cream

1 (6 oz) pkg. Semi sweet Chocolate chips

2 Tbsp. Shortening

Preheat oven to 375 degrees.

Mix together sugar, brown sugar, peanut butter, 1/4 cup shortening, margarine, egg, flour, baking soda, baking powder and salt.

Shape into 1 1/4-inch balls and place three inches apart on a cookie sheet.

Flatten in a crisscross pattern with a floured fork.

Bake 9-11 minutes or until brown; allow to cool.

For each ice-cream sandwich, press one tablespoon of ice cream between two cookies and freeze until firm.

Melt chocolate chips and two tablespoons shortening, stirring occasionally; let stand two minutes.

Dip half of each sandwich into chocolate and freeze until firm.

by Marlene Maurer, Lakewood, Colo.

1/2 c. Sugar

1/2 c. Brown sugar

1/2 c. Peanut butter

1/4 c. Shortening, softened

1/4 c. Margarine, softened

1 Egg

1 1/4 c. Flour

3/4 t. baking soda

1/2 t. Baking powder

1/4 t. Salt

1 pint Ice cream

1 (6 oz) pkg. Semi sweet Chocolate chips

2 Tbsp. Shortening

Preheat oven to 375 degrees.

Mix together sugar, brown sugar, peanut butter, 1/4 cup shortening, margarine, egg, flour, baking soda, baking powder and salt.

Shape into 1 1/4-inch balls and place three inches apart on a cookie sheet.

Flatten in a crisscross pattern with a floured fork.

Bake 9-11 minutes or until brown; allow to cool.

For each ice-cream sandwich, press one tablespoon of ice cream between two cookies and freeze until firm.

Melt chocolate chips and two tablespoons shortening, stirring occasionally; let stand two minutes.

Dip half of each sandwich into chocolate and freeze until firm.

by Marlene Maurer, Lakewood, Colo.

1/2 c. Sugar

1/2 c. Brown sugar

1/2 c. Peanut butter

1/4 c. Shortening, softened

1/4 c. Margarine, softened

1 Egg

1 1/4 c. Flour

3/4 t. baking soda

1/2 t. Baking powder

1/4 t. Salt

1 pint Ice cream

1 (6 oz) pkg. Semi sweet Chocolate chips

2 Tbsp. Shortening

Preheat oven to 375 degrees.

Mix together sugar, brown sugar, peanut butter, 1/4 cup shortening, margarine, egg, flour, baking soda, baking powder and salt.

Shape into 1 1/4-inch balls and place three inches apart on a cookie sheet.

Flatten in a crisscross pattern with a floured fork.

Bake 9-11 minutes or until brown; allow to cool.

For each ice-cream sandwich, press one tablespoon of ice cream between two cookies and freeze until firm.

Melt chocolate chips and two tablespoons shortening, stirring occasionally; let stand two minutes.

Dip half of each sandwich into chocolate and freeze until firm.

by Marlene Maurer, Lakewood, Colo.

1/2 c. Sugar

1/2 c. Brown sugar

1/2 c. Peanut butter

1/4 c. Shortening, softened

1/4 c. Margarine, softened

1 Egg

1 1/4 c. Flour

3/4 t. baking soda

1/2 t. Baking powder

1/4 t. Salt

1 pint Ice cream

1 (6 oz) pkg. Semi sweet Chocolate chips

2 Tbsp. Shortening

Preheat oven to 375 degrees.

Mix together sugar, brown sugar, peanut butter, 1/4 cup shortening, margarine, egg, flour, baking soda, baking powder and salt.

Shape into 1 1/4-inch balls and place three inches apart on a cookie sheet.

Flatten in a crisscross pattern with a floured fork.

Bake 9-11 minutes or until brown; allow to cool.

For each ice-cream sandwich, press one tablespoon of ice cream between two cookies and freeze until firm.

Melt chocolate chips and two tablespoons shortening, stirring occasionally; let stand two minutes.

Dip half of each sandwich into chocolate and freeze until firm.

by Marlene Maurer, Lakewood, Colo.

1/2 c. Sugar

1/2 c. Brown sugar

1/2 c. Peanut butter

1/4 c. Shortening, softened

1/4 c. Margarine, softened

1 Egg

1 1/4 c. Flour

3/4 t. baking soda

1/2 t. Baking powder

1/4 t. Salt

1 pint Ice cream

1 (6 oz) pkg. Semi sweet Chocolate chips

2 Tbsp. Shortening

Preheat oven to 375 degrees.

Mix together sugar, brown sugar, peanut butter, 1/4 cup shortening, margarine, egg, flour, baking soda, baking powder and salt.

Shape into 1 1/4-inch balls and place three inches apart on a cookie sheet.

Flatten in a crisscross pattern with a floured fork.

Bake 9-11 minutes or until brown; allow to cool.

For each ice-cream sandwich, press one tablespoon of ice cream between two cookies and freeze until firm.

Melt chocolate chips and two tablespoons shortening, stirring occasionally; let stand two minutes.

Dip half of each sandwich into chocolate and freeze until firm.