Peanut Butter and Jelly Sandwich Cookies

• 12 cup shortening
• 12 cup peanut butter
• 12 cup sugar
• 12 cup packed brown sugar
• 34 teaspoon baking soda
• 1 egg
• 2 tablespoons milk
• 1 34 cups all-purpose flour
• peanuts
• peanut butter
• grape jelly

1. In a big mixing bowl, beat the shortening and peanut butter with an electric mixer for 30 seconds.
2. Add in sugars and baking soda; beat until combined.
3. Beat in egg and milk until combined.
4. Beat in as much of the flour as you can; stir in any remaining flour.
5. Divided dough in half; cover and chill dough for 1-2 hours or until easy to handle.
6. On a lightly floured surface, roll half of the dough at a time until 1/8 inch thick.
7. Using a 2-inch floured scalloped round cookie cutter, cut out dough.
8. Place rounds 1-inch apart on an ungreased cookie sheet; place a peanut half in the center of half the rounds.
9. Bake in a preheated 375 oven for about 8 minutes or until lightly browned.
10. Transfer cookies to a wire rack and let cool.
11. Just before serving, spread the bottom of the plain cookies with about 2 teaspoons peanut butter and 1 teaspoon jelly.
12. Top with peanut-topped cookies, plain side down.

shortening, peanut butter, sugar, brown sugar, baking soda, egg, milk, flour, peanuts, peanut butter, grape jelly

Taken from www.food.com/recipe/peanut-butter-and-jelly-sandwich-cookies-226610 (may not work)