Peanut Butter Cream Sandwich Cookie
1/2 cup chunky peanut butter
1/2 cup shortening
1 cup packed brown sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/8 teaspoon salt
1 1/4 cups flour
1 recipe Peanut Cream Filling
Preheat oven to 350 degrees. In bowl beat peanut butter and shortening with electric mixer on medium speed for 30 seconds. Add brown sugar, egg, and vanilla. Beat until combined, scraping sides of bowl. Beat in baking soda, salt and as much flour as you can. Stir in any remaining flour.
Form dough into balls, using a level teaspoon each. Place 1 1/2 inches apart on ungreased baking sheet. Flatten by making crisscross marks with tines of fork dipped in sugar.
Bake 7 to 8 minutes or until edges are lightly browned. Cool on baking sheet 1 minute. Transfer to wire rack; cool.
Spread one teaspoon Peanut Cream Filling on flat side of cookie. Top with remaining cookies. Store in airtight container at room temperature up to 3 days. Freeze unfilled cookies up to 1 month.
Makes 4 dozen sandwich cookies.
Peanut Cream Filling: In medium bowl whisk together 3/4 cup chunky peanut butter, 3/4 cup marshmallow creme, 3 tablespoons milk, 3/4 teaspoon ground cinnamon and 1/4 teaspoon ground cumin. Gradually whisk in 3 tablespoons powdered sugar.
Joy and Jim Fischer, Innkeeper / Owners