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Peanut Butter Sandwich Cookies




Source of Recipe


Corner Sweet Shoppe


List of Ingredients




1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter or margarine softened
1 egg
1 1/4 cups Gold Medal® all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1-lb. container Betty Crocker® Rich & Creamy chocolate frosting or
about 1 cup jam


Recipe



1. In large bowl, beat sugars, peanut butter, shortening, butter and
egg with electric mixer on medium speed, or mix with spoon. Stir in
flour, baking soda, baking powder and salt. Cover; refrigerate about 3
hours or until firm.

2. Heat oven to 375ºF. Shape dough into 1 1/4-inch balls. On ungreased
cookie sheet, place balls about 3 inches apart. Flatten slightly in
crisscross pattern with fork dipped in flour.

3. Bake 9 to 10 minutes or until light brown. Cool 2 minutes; remove
from cookie sheet to cooling rack. Cool completely, about 30 minutes.
Spread chocolate frosting between bottoms of pairs of cookies.