Holiday Baking-Peanut Butter Sandwich Cookies

Seriously, this cookie has the BEST filling in the middle of it.  I, literally, had to refrain from sticking my tongue into the bowl . . . while the beater was beating.  It’s just that good. I took the beater off the second it was finished . . . and this is what happened.

SO GOOD!!

I spent a lot of time working with my new camera this morning, and I think I have a couple of things figured out.  Well, I do one minute, then can’t remember what I did to get the affect when I try to do it again!  It’s coming though . . . and it hasn’t been in my possession 24 hours.

Poinsettia in focus

Tree in focus

Uhhhh...not too sure

Linzer Cookies-Revamped

Peanut Butter Sandwich Cookies

Mmmmmmm . . . it was love at first taste.

Best new kitchen tool ever! It’s called the Measure All Cup by Pampered Chef!  So easy and so handy.  You can use solid, dry, or liquid ingredients.  You just set it at your required amount, load it up, and then push the bottom out and every smidgen of the ingredient comes out!  My hate on for molasses may be coming to an end.

Peanut Butter Sandwich Cookie Recipe

(recipe adapted from www.othersideoffifty.com)

1/2 cup chunky peanut butter
1/2 cup smooth peanut butter
1/2 cup shortening
1/2 cup butter, room temperature
2 cups brown sugar
2 eggs
2 tsp vanilla
2 tsp baking soda
1/4 tsp salt
1 1/4 cups all-purpose flour
1 cup whole wheat pastry flour (I used white as it was all that I had)

Cream together the peanut butters, shortening, butter and brown sugar in a large mixing bowl. Beat in the eggs and vanilla, scraping down the bowl and beaters after mixing. In a smaller bowl whisk together the baking soda, salt, and flours. Add flour mixture to the creamed mixture and mix well to combine.

Preheat oven to 350 degrees.

Drop dough by rounded teaspoonfuls two inches apart on ungreased baking sheet. Flatten slightly with a fork. (I used the plunger from my food processor.) Bake for 8-9 minutes. Remove from oven and let cool for a minute or two on baking sheet before moving to cooling rack to cool completely.

Peanut Butter Cream Filling
1 cup smooth peanut butter
1/2 cup shortening
1 1/2 cups marshmallow Fluff
1/3 cup milk
1 1/2 tsp cinnamon
2/3 cup powdered sugar in a mixing bowl beat together all ingredients except for the powdered sugar until smooth. Gradually add the powdered sugar and beat well to combine.

To assemble the sandwiches:

Take a tablespoonful of the peanut butter cream and place on bottom of one cookie. Take another cookie and place it, bottom side down, on top of the cream-topped cookie. Flatten slightly to spread the cream evenly.

In my happy place.

Watch out for your tongue in the beaters when you make this!

Enjoy.