1 cup butter flavored crisco
1 cup peanut butter
1 cup sugar
1 cup brown sugar
3 eggs
3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
Additional sugar for rolling
Cream crisco, peanut butter and sugars until fluffy, 1-2 minutes. Add vanilla and eggs beating after each. In a seperate bowl, combine flour, soda and salt. Add gradually to egg mixture. Scoop dough into small balls (I used a medium sized cookie scoop and cut the ball in half) and roll into sugar. Place on ungreased cookie sheet and flatten with a fork. Bake in 375 degree oven for 6-8 minutes. Do not over bake, you want them to be soft. Let cool on cookie sheet 2-3 minutes. Remove to cooling rack and cool completely. Place generous amount of frosting on half of the cookies and top with the other half to make a sandwich. Store in air tight container.
Frosting:
1 cup creamy peanut butter
1/2 cup real butter
4 cups powdered sugar
1 teaspoon vanilla
2-3 tablespoons milk
Beat peanut butter and butter until smooth. Slowly add powdered sugar, alternating with milk and vanilla. Beat until smooth. Use to fill peanut butter cookies.
Makes about 4 1/2 dozen cookies
Recipe source: adapted from Our Best Bites
