Peanut Butter Cream Sandwich Cookies
Recipe from
Better Homes and Gardens
For a delicious snack, try these irresistible cookies that features peanut butter cream between two cookies.

Servings:
Makes about 4 dozen sandwich cookies.
Prep Time:
50 mins
Total Time:
57 mins
Ingredients
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1/2 cupchunky peanut buttersee savings

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1/2 cupshorteningsee savings

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1 cuppacked brown sugarsee savings

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1eggsee savings

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1 tsp.vanillasee savings

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1 tsp.baking sodasee savings

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1/8 tsp.saltsee savings

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1-1/4 cupsall-purpose floursee savings

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Granulated sugarsee savings

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1 recipePeanut Cream Filling, belowsee savings

Directions
1.
Preheat oven to 350 degrees F. 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.
2.
Form dough into balls, using a level teaspoon each. Place 1-1/2 inches apart on ungreased or parchment-lined baking sheets. Flatten by making crisscross marks with tines of fork dipped in sugar.
3.
Bake 7 to 8 minutes or until edges are lightly browned. Cool on baking sheet 1 minute. Transfer to wire rack; cool.
4.
Spread one teaspoon Peanut Cream Filling on flat side of half of cookies. Top with remaining cookies. Store in airtight container at room temperature up to 3 days. Freeze unfilled cookies up to 1 month. Makes about 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.
Nutrition information
Calories 98, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 2 g, Cholesterol 4 mg, Sodium 69 mg, Carbohydrate 11 g, Total Sugar 7 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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