This recipe came to me from the family that had Antonio's work party at their house. They are yummy and pretty much dairy free (not sure if Egg counts as dairy or not?). Enjoy!
PREP: 50 MIN. BAKE: 7 MIN. PER BATCH
OVEN: 350° F
½ cup chunky peanut butter
½ cup shortening
1 cuup packed brown sugar
1 tsp. vanilla
1 tsp. baking soda
1/8 tsp. salt
1¼ cups all-purpose flour
1 recipe Peanut Cream Filling
Preheat oven to 350° 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.
Form dough into balls, using a level teaspoon each. (This seems small but I used ½ tablespoon and I think they were a little big.) Place 1½ inches apart on ungreased or parchment-lined baking sheets. 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 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 4 DOZEN SANDWICH COOKIES.
Insulated cookie sheets slow down baking, preventing burning. Darker sheets produce darker cookies, lighter ones, lighter results.
PEANUT CREAM FILLING In medium bowl whisk together ¾ cup chunky peanut butter, ¾ cup marshmallow crème, 3 tablespoons milk, ¾ teaspoon ground cinnamon, and ¼ teaspoon ground cumin. Gradually whisk in 3 tablespoons powdered sugar.
EACH COOKIE98 cal, 6 g fat ( g sat. fat), 4 mg chol, 69 mg sodium, 11 g carbo, 1 g fiber, 2 g pro. Daily Values: 1% calcium, 2% iron.
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