Dipped Peanut Butter Cookies
1 cup Shortening 1 (10 ounce) package Log House Peanut Butter Chips
1 cup Sugar 2 1/2 cups All Purpose Flour, sifted.
1 cup Brown Sugar 2 tsp Baking soda
2 Eggs 1/2 tsp Salt
1 tsp Vanilla extract 1 package Plymouth Pantry Chocolate Almond Bark
1/4 teaspoon Almond extract  

Preheat oven to 350°F. Thoroughly cream shortening, sugars, eggs and vanilla extract. Stir in peanut butter chips. Sift dry ingredients; stir into creamed mixture. Drop by rounded teaspoon on ungreased cookie sheet. Bake for about 10 minutes. Let cool.

Melt Plymouth Pantry almond bark in microwave safe mixing bowl. Dip half of each cookie in melted almond bark. Let harden.

Makes approximately 5 dozen cookies.