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Cloverleaf Cookies

1/2 cup butter, softened
1/2 cup shortening
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1-1/2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup miniature semisweet chocolate chips
1/4 cup chunky peanut butter
1 square (1 ounce) unsweetened chocolate, melted and cooled

In a large mixing bowl, cream the butter, shortening and sugars until

Printed from tasteofhome.com Aug 27, 2008

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Cloverleaf Cookies cont.

light and fluffy. Beat in egg and vanilla. Combine the flour, baking
soda and salt; gradually add to the creamed mixture and mix well.
Divide dough into thirds. Add chocolate chips to one portion, peanut
butter to another and melted chocolate to the third portion. Cover
and refrigerate for 2 hours or until firm. Roll 1/2 teaspoonfuls
of dough into balls. For each cookie, place three balls (one of each
dough) with edges touching on ungreased baking sheets to form a
cloverleaf. Place cookies 2 in. apart. Bake at 350° for 7-9
minutes or until golden brown. Cool for 1 minute before removing to
wire racks.

Yield: 5 dozen.