| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
|
Cookies, Desserts, Copycat |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vegetable shortening |
| 2/3 |
c |
Granulated sugar |
| 1 |
|
Egg |
| 1/2 |
ts |
Salt |
| 3 |
tb |
Peanut butter |
| 1/2 |
c |
Old-fashioned Quaker oats |
| 1 |
c |
All-purpose flour |
| 1/2 |
c |
Peanut butter |
| 3/4 |
c |
Powdered sugar |
| 1 |
tb |
Fine graham cracker crumbs |
INSTRUCTIONS
COOKIES
FILLING
1. Preheat the oven to 325 degrees F. 2. In a large bowl, cream together
the shortening and sugar with an electric mixer. 3. Add the egg, salt, and
peanut butter and beat until well blended. 4. Put the oats in a blender and
blend on medium speed until they are almost as finely ground as flour. 5.
Add the oats and flour to the mixture and blend well. 6. Pinch out small
portions of dough and roll into 1-inch balls in the palm of your hand.
Press these flat on ungreased cookie sheets so that they form 2-inch
circles. If you're a stickler for a cookie that looks just like the
original, you can form the dough into flat peanut shapes. 7. Bake for 8 to
10 minutes, or until light brown around the edges. 8. While the cookies
bake, combine the filling ingredients in a small bowl. 9. When the cookies
are cool, use a butter knife to spread a thin layer of filling on the flat
side of a cookie and press another on top. Repeat. Makes 2 dozen cookies.
Posted to MC-Recipe Digest V1 #823 by Rowaan <rowaan@earthlink.net> on Oct
02, 1997
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