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CATEGORY CUISINE TAG YIELD
Eggs, Grains Cookies, Desserts 36 Servings

INGREDIENTS

1 1/2 c All-purpose flour
1/2 ts Baking soda
1/2 ts Ground cinnamon
1 c Quick oats (NOT instant)
1 c Light brown sugar, firmly packed
1/2 c Salted butter, softened
1 lg Egg
1 ts Pure vanilla extract
3/4 c Smooth peanut butter
1/4 c Salted Butter, softened
2 tb Half-and-half
1 ts Pure vanilla extract
1 1/2 c Confectioners sugar

INSTRUCTIONS

COOKIES
FILLING
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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