Ingredients
- 1/2 cup butter
- 1/2 cup crisco
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 cup packed brown sugar
- 3 eggs
- 1+ teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
FILLING:- 1/2 cup creamy peanut butter
- 3 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 5 to 6 tablespoons milk
Directions
- In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition after each addition. Add vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well.
- Shape into 1-in. balls and place 2 in. apart on ungreased baking sheets. Flatten to 3/8-in. thickness with fork. Bake at 375° for 7-8 minutes or until golden. Remove to wire racks to cool.
- For filling, in a large bowl, beat the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie. Makes about 44 sandwich cookies!
