The recipe below is one of my (and so many others) favorites. They are very easy to make and the only time consuming part is waiting for them to cool - so you can put the filling on them and make the sandwich. They are great with tea - so I would assume they make a nice complement to a cup of coffee as well...I don't consume coffee, it stunts my growth!!!
Peanut Butter Sandwich CookiesCookie Dough:
1 cup butter-flavored shortening
1 cup creamy peanut butter
1 cup sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
Filling:
1/2 cup creamy peanut butter
3 cups confectioners' sugar
1 teaspoon vanilla extract
5 to 6 tablespoons milk
1 cup butter-flavored shortening
1 cup creamy peanut butter
1 cup sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
Filling:1/2 cup creamy peanut butter
3 cups confectioners' sugar
1 teaspoon vanilla extract
5 to 6 tablespoons milk
Directions:
In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition after each addition. Add vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well.
Shape into 1-in. balls and place 2 in. apart on ungreased baking sheets. Flatten to 3/8-in. thickness with fork. Bake at 375* for 7-8 minutes or until golden. Remove to wire racks to cool.
For filling, in a large bowl, beat the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie. Yield: 44 sandwich cookies.
(source: Taste of Home, Complete Guide to Baking)
Serve with an ice cold glass of milk, a cup of warm tea or steaming hot coffee - however you prefer the temperature of your drink, you will LOVE these cookies!
In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition after each addition. Add vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well.
Shape into 1-in. balls and place 2 in. apart on ungreased baking sheets. Flatten to 3/8-in. thickness with fork. Bake at 375* for 7-8 minutes or until golden. Remove to wire racks to cool.
For filling, in a large bowl, beat the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie. Yield: 44 sandwich cookies.(source: Taste of Home, Complete Guide to Baking)
Serve with an ice cold glass of milk, a cup of warm tea or steaming hot coffee - however you prefer the temperature of your drink, you will LOVE these cookies!
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