| 1 | Sift together the flour, cocoa, and salt and set aside. |
| 2 | In the large bowl of an electric mixer cream the butter. |
| 3 | Beat in the vanilla and sugar. |
| 4 | Add the egg and beat until thoroughly mixed. |
| 5 | On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating until the mixture holds together. |
| 6 | Transfer the dough to a small bowl for ease in handling and set aside at room temperature. |
| 7 | Prepare the filling. |
| 8 | ?cup smooth (not chunky) peanut butter ?cup strained or sifted confectioners sugar. |
| 9 | In a small bowl thoroughly mix the peanut butter and the sugar. |
| 10 | Adjust rack to the center of the oven and preheat to 325 degrees. |
| 11 | To shape the cookies: on a large piece of wax paper place the cookie dough in mounds, using a slightly rounded tsp. (no more) of the dough for each mound-in order not to make them too large it"s best to measure with a measuring spoon. |
| 12 | Do maybe a quarter of the dough at a time. |
| 13 | Then do the same with the filling, using a level ?measuring teaspoon for each mound. |
| 14 | Place on other pieces of waxed paper. |
| 15 | 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. |
| 16 | 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. |
| 17 | With your fingers bring the dough around the filling and pinch the edges to seal. |
| 18 | Roll the filled dough between your hands into a cylindrical shape about 2 inches long with very slightly tapered ends. |
| 19 | Place the cookie on an unbuttered cookie sheet and as you do, turn the ends down slightly to form a short fat crescent. |
| 20 | Continue shaping the cookies and placing them ?to 1 inch apart-these do not spread. |
| 21 | Bake for 13 to 15 minutes, or until the cookies are firm to the touch. |
| 22 | Reverse the cookie sheet front to back once to insure even bakinz of sugar and roll the cookies in the sugar as they come out of oven |
