Friday, November 7, 2008


1/2 C Chunky Peanut Butter

1/2 C Shortening

1 C Brown Sugar

1 Egg

1 tsp Vanilla

1 tsp Baking Soda

1/8 tsp Salt

1 1/4 C Flour

Granulated Sugar

1 Recipe Peanut Cream Filling (below)

1. Preheat oven to 350. 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 1 1/2 inches apart on ungreased or parchment-lined baking sheets. Flatten by making crisscross marks with tines of fork dipped in sugar.

3. Bake 7-9 minutes or until edges are lightly browned. Cool on baking sheet 1 minute. Transfer to wire rack; cool.

4. Spread one 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. Freeze unfilled cookies up to 1 month.

Makes 4 dozen sandwich cookies.

Peanut Cream Filling:

In medium bowl whisk together 3/4 C Chunky Peanut Butter, 3/4 C Marshmallow Creme, 3 Tbs Milk, 3/4 tsp ground Cinnamon, and 1/4 tsp ground Cumin. Gradually whisk in 3 Tbs Powdered Sugar.

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