1/2 c Golden crisco shortening
1 c Granulated sugar
1 Egg
1 ts Vanilla
2 c All-purpose flour
1/3 c Cocoa
1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 1/3 c Buttermilk or soured milk
Filling: 1/2 c Milk
3 tb All-purpose flour
1/2 c Golden crisco shortening
1/2 c Creamy peanut butter
1 ts Vanilla
2 Cupsicing sugar; sifted
Decoration: (optional) Peanut butter chips 1. Preheat oven to 400F (200C). Grease baking sheets with
Golden Crisco Shortening. 2. Cream Golden Crisco Shortening, sugar, egg and vanilla
in large bowl on medium speed of electric mixer until light and creamy. 3. Combine next five ingredients. Add to creamed mixture
alternately with buttermilk, until smooth. 4. Drop dough by heaping teaspoonfuls onto greased baking
sheet. 5. Bake at 400F (200C) for 7 to 9 minutes, or until set.
Remove cookies to cooling rack and cool completely. Filling: 6. Combine milk and flour in small saucepan. Cook, stirring
constantly, on medium heat until thickened. Cover surface with plastic wrap; cool completely. 7. Beat cooled milk mixture, Golden Crisco Shortening,
peanut butter and vanilla together until smooth. Gradually add icing sugar, beating on low speed until blended. Beat on high speed until smooth and creamy. Chill until ready to use. 8. Spread filling on bottoms (flat side) of half the
cookies. Top with remaining cookies, rounded side up. Press gently together. 9. If desired, roll edge of cookie in peanut butter chips
and press gently into filling to stick.
minutes. Baking time: 9 minutes Ice cream sandwiches: Replace filling with a generous amount of your favourite ice cream. If desired, roll in chips. Wrap and freeze until ready to use. —–