Peanut Butter Sandwich Cookies

• 2 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 sticks (3/4 cup) unsalted butter, room temperature
• 3/4 cup smooth peanut butter, preferably natural
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• Peanut Butter Filling (recipe follows)
• 6 tablespoons unsalted butter, room temperature
• 3/4 cup confectioners sugar
• 3/4 cup smooth peanut butter, preferably natural
• 3 tablespoons heavy cream
• (makes enough to fill 3 dozen sandwich cookies)

1. In a bowl, whisk together flour, baking soda, and salt; set aside.
2. Place butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until light and fluffy, 2 to 3 minutes.
3. Add the egg and vanilla, and beat to combine, scraping down the sides of the bowl.
4. With mixer on low, add reserved flour mixture and beat until incorporated, about 1 minute.
5. Divide dough in half, and shape into two flattened disks.
6. Wrap in plastic and refrigerate at least 30 minutes or overnight.
7. Preheat the oven to 325F.
8. Line two large baking sheets with parchment paper.
9. (If refrigerated overnight, let dough stand at room temperature to soften slightly.)
10. On a lightly floured work surface, roll out dough to a scant 1/4-inch thickness.
11. Using a sharp knife, cut dough into 2 1/2-by-1-inch rectangles.
12. Using the floured tines of a fork, score the top of each cookie.
13. Transfer cookies to prepared baking sheets, placing 1 1/2 inches apart, and refrigerate until firm, about 15 minutes.
14. Bake, rotating sheets halfway through, until lightly golden around the edges and firm in the center, 15 to 20 minutes.
15. Transfer to a wire rack to cool completely.
16. Using an offset spatula, spread 1 tablespoon filling onto the flat sides of half of the cookies.
17. Sandwich with remaining cookies, keeping the flat sides down.
18. Unfilled cookies can be kept in an airtight container at room temperature for up to 1 week.
19. Once filled, cookies are best eaten the same day, but can be kept in the refrigerator for up to 3 days.
20. In the bowl of an electric mixer fitted with the paddle attachment, combine all ingredients.
21. Beat on medium-high speed until light and fluffy, about 5 minutes, scraping down the sides of the bowl as needed.
22. Use immediately, or transfer to an airtight container and refrigerate up to 3 days.
23. If refrigerated, let filling stand at room temperature to soften before using.

flour, baking soda, salt, unsalted butter, smooth peanut butter, granulated sugar, lightbrown sugar, egg, vanilla, peanut butter, unsalted butter, confectioners sugar, smooth peanut butter, heavy cream, sandwich cookies

Taken from www.epicurious.com/recipes/food/views/peanut-butter-sandwich-cookies-390141 (may not work)