Peanut Butter Sandwich Cookies

• FOR THE COOKIES:
• 3/4 cups Butter Or Margarine, Softened
• 3/4 cups Crisco Shortening (preferrably Butter Crisco)
• 1-1/2 cup Brown Sugar
• 3/4 cups White Sugar
• 1-1/2 cup Creamy Peanut Butter
• 3 whole Eggs
• 1-1/2 teaspoon Vanilla Extract
• 4 cups All-purpose Flour
• 3/4 teaspoons Salt
• 3 teaspoons Baking Soda
• _____
• FOR THE FILLING:
• 1 package (8 Oz) Cream Cheese
• 1/2 cups Creamy Peanut Butter
• 1/2 cups Crisco
• 1/2 teaspoons Vanilla Extract
• 4 cups Powdered Sugar
• 1/4 cups Cocoa Powder (optional)

1. Preheat oven to 350F.
2. Cookies:
3. In large mixing bowl, cream together butter, shortening,
4. sugars, and peanut butter. Add eggs and vanilla.
5. In another bowl, combine dry ingredients (flour, salt, and baking soda); then mix in with the creamed mixture.
6. Use a medium sized cookie scoop and scoop out cookies, then roll into a ball with your hands before putting it on a cookie sheet.
7. Bake about 10 minutes, or till golden brown. You don't want these over baked! Allow to cool before filling.
8. Filling:
9. Beat together cream cheese, peanut butter, and Crisco until well combined, then add vanilla and powdered sugar.
10. (Note: the optional cocoa powder is for people like myself who LOVE anything with chocolate and peanut butter. I tried this for the first time, and actually wished I'd have added more, the chocolate flavor just barely came through).
11. Put a heaping scoop of filling on one the bottom side of one cookie, then top with another cookie.
12. These are best stored in the freezer.
13. Yield: approximately 3 dozen sandwich cookies.

butter, shortening, brown sugar, white sugar, peanut butter, eggs, vanilla, allpurpose, salt, baking soda, filling, cream cheese, peanut butter, crisco, vanilla, powdered sugar, ubc

Taken from tastykitchen.com/recipes/desserts/peanut-butter-sandwich-cookies-3/ (may not work)