Peanut Butter Sandwich Cookies
Ingredients
- 1 cup butter-flavored shortening
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 cup packed brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
FILLING
- ½ cup creamy peanut butter
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 5 to 6 tablespoons milk
Directions
In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Beat in eggs and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well.
Shape into 1-inch balls and place 2-inches apart on ungreased baking sheets. Flatten to ⅜-inch thickness with fork. Bake at 375 degrees for 7–8 minutes or until golden. Remove to wire racks to cool.
For filling, in a large bowl, beat the peanut butter, confectioners’ sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie.
