1/2 cup butter, softened
1 cup peanut butter
2/3 cup finely chopped fresh parsley
1 cup chopped cooked small shrimp
1 cup finely chopped celery
1/2 cup finely chopped yellow onion
1 cup finely chopped fresh orange bell pepper
1/4 cup finely chopped fresh dill weed
1 tablespoon grated lemon zest
3 tablespoons orange juice (optional)
Mix lemon juice and orange juice in a small bowl. Roll the peppermint cookies into 1 inch balls.
Using a slightly floured spatula, flatten peppermint cookies 1/4 inch thick. Roll the disc of peppermint cookies about one 1/4 inch thick into a rectangle. Press rounded teaspoonfuls of peppermint mixture onto the bottom of each dough rectangle. Do not stick together. Shape the peppermint mixture into a ball.
Fill a large bowl with peanut butter. Sift together pecans, lemon zest, orange juice and lemon zest. Roll the peppermint balls approximately 3 inches apart, leaving 8 cookies for the center. Brush the mixture with milk. Place peppermint cookies 4 inches apart on cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until completely cooled (no need to brown). Remove from pans, and allow to cool completely. Cut into 8 squares. Cool completely.