Ingredients
- 3/4 cup peanut butter
- 1/2 cup vegetable shortening
- 1 1/4 cups firmly packed brown sugar
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 1 large egg
- 1 3/4 cups all purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- Filling
- 1/2 c. peanut butter
- 2 1/3 c. powdered sugar
- 6 Tablespoons milk
- 1 t. vanilla
Instructionsr
Pre-heat the oven to 375 degrees.
In a large mixing bowl, cream together the peanut butter and vegetable shortening. Add the brown sugar and mix until well blended. Add the milk, vanilla, and egg and mix thoroughly.
In a medium bowl, sift together the flour, baking soda and salt. Add to the peanut butter mixture in two additions, blending thoroughly and scraping the bowl each time.
Using a medium cookie scoop, drop onto a cookie sheet lined with a silicone mat and use a fork to press a criss cross pattern in each cookie.
Bake for 7-8 minutes.
Remove from the oven and allow to cool on the cookie sheet for a few minutes and then move the cookies to a cooling rack to cool fully.
In the meantime, make the filling by placing the peanut butter in a medium mixing bowl. Add 1 cup of powdered sugar and 3 TBLS of milk and blend together. Add another cup of powdered sugar, 2 TBLS of milk and the vanilla and blend together. Add the final 1/3 c. of powdered sugar and the final TBLS of milk and blend thoroughly.
Using a spatula, put a heaping tablespoon of filling on a cookie and sandwich them together. Continue until all cookies are filled. Should make approximately 18 sandwich cookies.
Note
Source recipes -Here-
