Email to       

Recipe Categories: yankeette's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CookingTips CROCKPOT DESSERTS DIABETIC DIABETICBREADS DIABETICBREAKFAST DIABETICDESSERTS DIABETICMEATS DIABETICOTHER DIABETICPASTA DIABETICPOULTRY DIABETICRICE DIABETICSALADS DIABETICSOUP DIABETICVEGGIES DIPS EGGS ETHNIC FISHandSEAFOOD FLAVOREDBUTTER FRUIT GROUNDBEEF HALLOWEEN HOLIDAY HOMEMADECLEANERS KIDRECIPES LOWFAT MARINADES MEATS OTHER PASTA PASTRIES PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SHRIMP SOUPSandSTEWS Strawberries VEGETABLES

Peanut Butter Sandwich Cookies




Source of Recipe


Donna's Premier Lodging Bed and Breakfast / Meryl on Mimi's


List of Ingredients




1 cup butter, room temperature
1 cup creamy peanut butter (I would use more for a more peanutty taste)
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
Filling:
1/2 cup creamy peanut butter (I would use more)
3 cups confectioners' sugar
1 teaspoon vanilla extract
5 to 6 Tablespoons milk



Recipe



In a mixing bowl, cream butter, peanut butter, and sugars. Add vanilla. Add eggs one at a time, beating well after each addition. Mix flour, baking soda, and salt in a separate bowl. Add to mixture in mixing bowl. Shape into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten with tines of a fork. Bake at 375 F (350 F for dark pans) for 5 to 6 minutes (don't overbake). Cool on wire racks. In a mixing bowl, combine and mix the filling ingredients until smooth. Spread on half of the cookies and top each with another cookie.

Yields: 5 dozen.