Mrs. fields peanut butter cream -filled cookie

36 Servings

Ingredients

Quantity Ingredient
1½ cup All-purpose flour
½ teaspoon Baking soda
½ teaspoon Ground cinnamon
1 cup Quick oats (NOT instant)
1 cup Light brown sugar, firmly packed
½ cup Salted butter, softened
1 large Egg
1 teaspoon Pure vanilla extract
¾ cup Smooth peanut butter
¼ cup Salted Butter, softened
2 tablespoons Half-and-half
1 teaspoon Pure vanilla extract
1½ cup Confectioners sugar

Directions

COOKIES

FILLING

Preheat overn to 325-degrees F. In medium bowl combine flour, soda, cinnamon and oats. Mix well with a whire whisk. Set aside.

Cream sugar and butter in a large bowl using an electric mixer set at medium speed. Add the flour-oat mixture, and blend at low speed until just combined. Do not overmix.

Separate dough into two balls, flatten them into disks, and wrap each tightly in plastic wrap or a plastic bag. Chill 1 hour.

On floured board using a floured rolling pin, roll out one disk to ¼ inch thickness. Cut cookies with a 2-inch round fluted cookie cutter dipped in flour. Repeat procedure with the second disk, reworking scraps until all the dough is used. Bake cookies on ungreased baking sheets ½ inch aprt for 13-15 minutes or until bottoms turn light brown. Transfer immediately to a cool, flat surface with a spatula.

When cookies are cool, spread 1 tablespoon of peanut butter filling on the bottom side of a cookies. Top with another cookie-bottom side toward the filling-to make a sandwich. Repeat with the remaining cookies and filling Yield: 3½ dozen cookies.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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