Peanut Butter Cream Sandwich Cookies

This is a recipe i plan to use for my christmas give-aways this year. it's from better homes & gardens. i'm putting it here so it will be easy to find and also so i can add it to my zaar shopping list when i do my christmas cooking shopping (as all my christmas give-aways will be from your submitted zaar recipes!!)! . the cookie recipe follows and the filling recipe is in the directions below.

Steps

For cookies:.

Preheat oven to 350 degrees.

In a bowl , beat peanut butter and shortening with electric mixer on medium speed for 30 seconds.

Add brown sugar , egg , and vanilla.

Beat untill 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.

Place 11 / 2 inches apart on ungreased baking sheet.

Flatten by making crisscross marks with the tines of a fork dipped in sugar.

Bake 7 to 8 minutes.

Cool on baking sheet 1 minute then transfer to wire rack.

For peanut cream filling mix 3 / 4 cup chunky peanut butter , 3 / 4 cup marshmellow cream , 3 tablespoons milk , 3 / 4 teaspoon ground cinnamon , and 1 / 4 teaspoon ground cumin.

Spread one teaspoon of peanut cream filling on flat side on one cookie and top with another cookie.

Store in airtight container for 3 days.

You can freeze unfilled cookies for up to a month.

You can also make the cookies from a .

Ingredients

chunky peanut butter, shortening, brown sugar, egg, vanilla, baking soda, salt, all-purpose flour, granulated sugar