Email to Cat      

Peanut Butter Cream Sandwich Cookies

Source of Recipe


Adapted from Better Homes and Gardens



List of Ingredients



• ½ cup chunky peanut butter
  
• ½ cup shortening
  
• 1 cup packed brown sugar
  
• 1 egg
  
• 1 tsp vanilla
  
• 1 tsp baking soda
  
• 1/8 tsp salt
  
• 1¼ cups all-purpose flour
  
• .
  
• Granulated sugar
  
• Peanut Cream Filling (recipe follows)
  






Instructions



1. Preheat oven to 350° F.
   In bowl, beat peanut butter and shortening with electric mixer on medium speed for 30 seconds. Add brown sugar, egg and vanilla. Beat until combined, scraping sides of bowl. Beat in baking soda, salt, and as much flour as you can. Stir in any remaining flour.
   
   
2. Form dough into balls, using a level teaspoon each. Place 1½ inches apart on ungreased or parchment-lined baking sheets. Flatten by making crisscross marks with tines of fork dipped in sugar. Bake 7 to 8 minutes, or until edges are lightly browned. Cool on baking sheet 1 minute. Transfer to wire rack; cool.
   
   
3. Spread 1 teaspoon Peanut Cream Filling on flat side of half of cookies. Top with remaining cookies. Store in airtight container at room temperature up to 3 days.
   
   Makes 4 dozen sandwich cookies.
   
   
   PEANUT CREAM FILLING
   
   In a medium bowl, whisk together ¾ cup chunky peanut butter, ¾ cup marshmallow creme, 3 tablespoons milk, and ¾ teaspoon ground cinnamon. Gradually whisk in 3 tablespoons powdered sugar.