Ingredients:
1/2 cup chunky peanut butter
1/2 cup shortening
1 cup packed brown sugar
1 egg
1 t Watkins Vanilla
1 t baking soda
1/8 t salt
1 1/4 cup all purpose flour
granulated sugar
1 recipe Peanut Cream Filling below
Directions:
Preheat oven to 350 degrees. 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.
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.
Bake 7 to 8 minutes or until edges are lightly borned. cool on baking sheet 1 minute. Transfer to wire rack; cool.
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.
Ingredients:
3/4 cup chunky peanut butter
3/4 cup marshmallow creme
3 T milk
3/4 t Watkins Cinnamon
1/4 t Watkins Cumin
3 T confectioner’s sugar
Directions:
In medium bowl whisk together chunky peanut butter, marshmallow creme, milk, cinnamon and cumin. Gradually whisk in confectioner’s sugar.
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