| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cookies, Desserts | 36 | Servings | |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 1/2 | t | Baking soda |
| 1/2 | t | Ground cinnamon |
| 1 | c | Quick oats, NOT instant |
| 1 | c | Light brown sugar, firmly |
| packed | ||
| 1/2 | c | Salted butter, softened |
| 1 | Egg | |
| 1 | t | Pure vanilla extract |
| 3/4 | c | Smooth peanut butter |
| 1/4 | c | Salted Butter, softened |
| 2 | T | Half-and-half |
| 1 1/2 | c | Confectioners sugar |
INSTRUCTIONS
Preheat overn to 325-degrees F. In medium bowl combine flour, soda, cinnamon and oats. Mix well with a whire whisk. Set aside. Cream sugar and butter in a large bowl using an electric mixer set at medium speed. Add the flour-oat mixture, and blend at low speed until just combined. Do not overmix. Separate dough into two balls, flatten them into disks, and wrap each tightly in plastic wrap or a plastic bag. Chill 1 hour. On floured board using a floured rolling pin, roll out one disk to 1/4 inch thickness. Cut cookies with a 2-inch round fluted cookie cutter dipped in flour. Repeat procedure with the second disk, reworking scraps until all the dough is used. Bake cookies on ungreased baking sheets 1/2 inch aprt for 13-15 minutes or until bottoms turn light brown. Transfer immediately to a cool, flat surface with a spatula. When cookies are cool, spread 1 tablespoon of peanut butter filling on the bottom side of a cookies. Top with another cookie-bottom side toward the filling-to make a sandwich. Repeat with the remaining cookies and filling Yield: 3 1/2 dozen cookies. Posted to MM-Recipes Digest by hdbrer@ibm.net on Jul 07, 99
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