| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Cookies |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Butter Or Regular Margarine |
| 1 |
c |
Sugar |
| 1 |
c |
Brown Sugar; Firmly Packed |
| 2 |
|
Eggs; Lg |
| 1 |
c |
Peanut Butter; Crunchy Style |
| 1 |
ts |
Vanilla |
| 3 |
c |
Unbleached Flour; Sifted |
| 2 |
ts |
Baking Soda |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Peanut Butter; Crunchy Style |
| 3 |
c |
Confectioners' Sugar; Sifted |
| 4 |
tb |
Milk |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
PEANUT BUTTER FILLING
Cream the butter, sugar and brown sugar together in a mixing bowl, using an
electric mixer at medium speed, until light and fluffy. Add the eggs one at
a time, beating well after each addition. Beat in the peanut butter and
vanilla. Sift the flour, baking soda and salt together and stir into the
creamed mixture. Form the mixture into 1-inch balls. Place about 2-inches
apart on greased baking sheets. Press with floured fork, making a
criss-cross pattern on each. Bake in a preheated 375 degree F. oven for 8
minutes or until golden brown. Remove from the baking sheets and cool on
wire racks. When completely cooled, spread one cookie with the peanut
butter filling and top with another cookie making a sandwich. Makes 3 1/2
dozen cookies. PEANUT BUTTER FILLING: Mix all of the ingredients in a
medium bowl and beat with an electric mixer at medium speed until smooth
and creamy.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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