Peanut Butter Thumbprint Cookies

• 3 cups all-purpose flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 cup solid vegetable shortening
• 1 cup creamy peanut butter
• 3/4 cup granulated sugar
• 1 cup firmly-packed brown sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1 package (13 oz.) bite-size chocolate swirl candies

Preheat oven to 325 F

In a medium bowl, combine flour, baking soda and salt. In a large bowl, beat shortening and peanut butter with electric mixer until light and fluffy. Add sugars, mix well. Add eggs, one at a time, and vanilla, mixing until smooth. Add to shortening mix; mix well. Roll dough into 1 in. balls (dough will be slightly dry). Place on ungreased cookie pan about 1 1/2 inches apart. With finger, make a depression about 1/2 inche deep in center of each ball (dough will crack around edges).

Bake 10 to 12 minutes or until lightly browned. Remove from oven and immediately place 1 candy onto each cookie. Remove from pan to cooling grid; cool completely. Makes about 5 dozen cookies.