Classic Peanut Butter Sandwich Cookies

Directions

Preheat oven to 375℉ (190℃) F (190 degrees C).

In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars.

Add vanilla and then eggs, one at a time.

Beat well after each addition. In a small bowl, combine flour, baking soda and salt. Add slowly to creamy mixture.

Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.

Bake for 7 to 8 minutes depending on size (I tend to keep a close eye on them and remove them as soon as they start to get golden.

This helps to make them chewy.)

Cool on wire racks.

To Make the filling: Combine ½ cup creamy peanut butter, confectioners’ sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture.

Spread frosting on one cookie and top off to make “sandwich".