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.
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!|
|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
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!