| 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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