Getting My Groove Back...September's Give-Away Apron & Peanut Butter Sandwich Cookies

I use to be good at moving; we've done it enough times.  However, maybe I was in one place too long (almost 12 years) and this move took a lot out of me!  Happily, I'm recuperating and "getting my groove back."

The first item on my agenda, this past weekend, was to sew an apron for the Give-Away.  Admittedly, this is actually the fabric I bought for an apron for August, but I think it's bright, cheery feel is perfect for an end-of-season last hurrah as the weather changes to chilly nights and rainy days.  You know the rules...just comment on any of the posts for the month of September and you're entered.

Now, on to baking.  That's been a challenge in a new kitchen that doesn't have nearly the cabinet space I had, so organization has been my biggest chore.  However, September brings a new school year beginning and I wanted to do a cookie that was reminiscent of when I was a child coming home to share the excitement of my class with my mother and finding homemade cookies awaiting.

It makes me sad that so many children have a peanut allergy today and even a simple PB & J sandwich isn't allowed in the lunch box at most schools, especially private ones.  I know this because I spent 9 days with my granddaughters (a perk of living closer) and couldn't pack either one my favorite sandwich!

Me and My Girls! 

These Peanut Butter Sandwich Cookies take it one step further by adding a filling of, yes, more peanut butter.  Something I would have definitely cheered for when I got home from school.  They also remind me of one of my grandfather's favorite cookies by Burry's, Gaucho Cookies, and a stop off at my grandparents house was also in order before walking up the path to our home.

Photo borrowed from internet

Peanut Butter Sandwich Cookies

8T (1 stick) unsalted butter, at room temperature
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 tsp. vanilla extract
2 large eggs
1 cup crunchy (or smooth) peanut butter
1 1/2 cups King Arthur all-purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. Kosher salt

Filling:
4 T (1/2 stick) unsalted butter, at room temperature
2/3 cup crunchy (or smooth) peanut butter
1/2 cup confectioners' sugar

In a stand mixer, using the paddle attachment, cream the butter, peanut butter and sugars thoroughly.  Add the vanilla, then, the eggs, one at a time, beating well after each addition.  Scrape down the sides of the bowl with a rubber spatula as needed.

Add the dry ingredients on low speed or fold in with the rubber spatula, as I did.  Let this dough chill at least 1 hour and overnight is okay too.

Preheat oven to 375F-degrees and line a baking sheet with parchment paper.  Use a 1-ounce scoop and drop the dough onto the sheet, leaving about 2 inches apart.

Use a fork, dipped in granulated sugar to do the familiar "criss-cross" on top of the cookies.

Bake in the preheated oven for 12 minutes.  Remove and allow to cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.

Mix up the filling - place all the ingredients into a bowl and with a hand mixer, cream to combine.  Spread filling onto one underside of a cookie, then top with a similar sized one.

Oh, I'm feeling groovy now and back to almost my old self.  These cookies were a big hit when I my hubby took them to a mixed-doubles tennis gathering at the club we've joined...yeah! a place to share my baking habit with.  Enjoy!