We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Friday, February 26, 2010

Cookie Recipe #55 - Peanut Butter Sandwiches

Take two peanut butter cookies, spread a layer of peanut butter filling on one, top with the other and viola! - a peanut butter sandwich! The cookie recipe is the same peanut butter cookie recipe presented earlier (see Cookie Recipe #2) with the addition of the filling. Very simple to make and brings lots of compliments.

Ingredients: 1 cup butter-flavored shortening, 1 cup creamy or crunchy peanut butter, 1 cup granulated sugar, 1 cup brown sugar, packed, 1 teaspoon vanilla, 3 eggs, 3 cups flour, 2 teaspoons baking soda, 1/4 teaspoon salt. Filling: 1/2 cup peanut butter, 3 cups powdered sugar, 1 teaspoon vanilla, 5-6 tablespoons milk.

Instructions: Preheat oven to 375 degrees. In large mixing bowl, cream shortening, peanut butter and sugars until light and fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture gradually and combine thoroughly. Shape into 1 inch balls and place 2 inches apart on ungreased baking sheets. Flatten each cookie with a fork dipped in flour in a crisscross design.

Bake in a preheated 375 degree oven for 7-8 minutes or until cookies are just lightly browned. Allow to cool on baking sheet for a minute for transferring to cooling racks.

To make filling: put all ingredients in medium mixing bowl and combine well, adding more milk as necessary to a spreading consistency.

To assemble: Spread 1-2 tablespoons of filling on underside of one cookie, then top with underside of another; press lightly together and serve.

Makes about 3 1/2 dozen sandwiches.

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