Peanut Butter Sandwich Cookies

Peanut Butter Cookies by Lori Glenn

- 1 Cup butter
- 1 cup creamy peanut butter
- 1 Cup sugar
- 1 Cup packed brown sugar
- 1 tsp vanilla
- 3 Eggs
- 3 cups flour
- 2 tsp baking soda
- 1/2 tsp salt

Filling
- 1 cup creamy peanut butter
- 1/2 cup real butter, softened
- 4 Cups powdered sugar
- 2 tsp vanilla
- 5-6 Tbsp milk

For the cookies

1- Preheat the oven to 375 degrees

2- Cream shortening, PB, and sugars together until light and fluffy ( about 2 minutes) Add in vanilla, and eggs one at a time. In a separate bowl whisk together flour, baking soda, and salt. Add to dough. Mix to combine. (The dough will be very soft, that is normal)

3- Roll into SMALL balls, roll in sugar, place on cookie sheet (no need to grease it) and d the fork criss-cross thing

4- Bake for 6-7 minutes. You want them to stay super soft, so don't let them get brown. Remove from the pan and cool on cooling reack.

Filling

1- whip the PB and butter together until smooth. Add powdered sugar and vanilla. Then add milk one TBS at a time. You may not need it at all. You want the filling to be on the thick side, it should have just enough milk in it t make it easily spreadable. If you add too much milk it might squish out of the cookie

2- you can put filling in a piping bag.

Yields about 8 dozen cookies, which makes about 4 dozen sandwich cookies.

*Even better the 2nd day.

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