3/4 cup brown sugar
3/4 cup vegan margarine (I used Earth Balance buttery sticks)
1/2 cup peanut butter
2 teaspoons vanilla extract
2 cups all purpose flour
1 cup dark chocolate candy melts
Cream softened margarine, sugar, peanut butter, and vanilla extract. Add the flour until well combined into a stiff dough. Roll into balls and shape into footballs by tapering the ends a bit. Place onto parchment lined or non-stick cookie sheet. Bake at 325 degrees Fahrenheit for 12-15 minutes or until bottoms are deep golden. Let cool before dipping.
Melt the chocolate as directed on the package in a microwave or double boiler. Carefully dip each cookie to coat the bottoms and place onto a cool, parchment lined cookie sheet. With a butter knife, draw the "football stitches" onto the cookies. Let harden before moving (placing them into a refrigerator makes this quicker).
Source of recipe: I wanted to make cookies that wouldn't spread too much and keep it's shape. So I based this recipe on a basic Mrs. Field's shortbread cookie recipe. These came out great with the peanut butter-chocolate combo twist.