1 cup all purpose flour
1/2 cup unsalted butter
1/3 cup powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 tablespoons water, more if needed
peanut butter filling
1 cup peanut butter
1/2 cup powdered sugar
2 tablespoons butter, melted
1-1/2 cups milk chocolate chips
2 tablespoons solid vegetable shortening
Cream butter until fluffy.
Mix in flour, powdered sugar, salt and vanilla, mixture will be dry and crumbly. Beat in water. Add enough water for dough to come together. Form dough into a log and wrap in plastic wrap. Refrigerate at least 2 hours.
Meanwhile, mix peanut butter with a 1/2 cup powdered sugar and melted butter. Refrigerate.
Preheat oven to 350F. Lightly grease a cookie sheet. Slice cookie log into 1/4-inch thick slices and place on a cookie sheet. Bake 8-10 minute or until the sides slightly brown.
Place cookies on a cooling rack to cool completely.
Once cooled, roll peanut butter filling into small balls place on top of each cookie. Flatten peanut butter balls to cover the cookie.
Melt chocolate with shortening. Dip cookies in chocolate. Place on wax paper to harden.