Peanut Butter Sandwich Cookies
Total Time
Prep: 20 min. Cook: 15 min.
Makes
1 serving
Ingredients
1 1/2 C peanut butter (I use crunchy Jif)
1 C Butter Flavored Crisco shortening
2 1/2 C firmly packed dark brown sugar
6 Tbsp milk
2 Tbsp Real Vanilla extract (I use some from Mexico)
2 large eggs
2 1/2 C all-purpose flour
1 1/2 tsp salt
1 1/2 tsp baking soda
Filling:
1/2 C butter (somewhat sofftened)
3 C confectioner's sugar
3/4 C cocoa (I use Hershey's)
1/2 C evaporated milk
1 Tbsp Real Vanilla extract (I use Madagascar Bourbon or Mexican vanilla)
Directions
Preheat oven to 375 degrees. Prepare sheets of foil to cool cookies on.
Cookies:
In an electric mixer bowl, combine peanut butter, shortening, sugar, milk and vanilla extract. Beat just until blended. In a separate bowl, combine well, the flour, salt and baking soda in a separate bowl using a wisk. Add to the creamed mixture, and mix just until well blended. Form rounded 2" balls (try hard to keep them uniform in size) and place on an air cushioned, ungreased cookie sheet (12 to a sheet). Flatten each ball with fork tines creating a criss cross pattern on the top of each cookie. Bake each cookie sheet for 7-8 minutes 'till set and just beginning to brown. Cool on sheet for 2 minutes before removing to sheets of foil to completely cool.
Filling:
Beat butter in electric mixer bowl until smooth. In a separate bowl whisk together cocoa and powdered sugar. Add about 1/2 to the butter and beat well. Add the evaporated milk, and finally the rest of the sugar mixture. Mix on high speed until all combined. Add vanilla extract. You want the frosting to be thick; but if it is TOO thick add a little more evaporated milk until you've reached your desired consistency.
Spread filling on the underside of a cookie and top with the most similar sized cookie. Continue 'til all cookies are sandwiches!
