My mom is an avid baker who loves to invent new recipes and improve on existing ones. Her husband often wakes up to the whirring of the mixer first thing in the morning and a trip to her house usually involves a taste test of her latest creation. Each batch is usually numbered so her friends and family can vote on which one they like the most – a task that no one ever complains about! It is no surprise that everyone gets excited when she makes up her annual cookie boxes to give out for the holidays. Even my health-conscious friends will forgo their diets for my mom’s treats! The brand new, original recipe for this holiday season is Mrs. G’s Peanut Butter Sandwich Cookies. Bon Appétit!
Pre-heat oven to 375 degrees. Place a sheet of parchment on large cookie sheet.
Cream butter, peanut butter and sugars together until fluffy (about 2 minutes). Add egg yolks, then vanilla. Mix until combined.
In separate bowl, mix all-purpose flour, peanut flour, salt and baking powder. Add to butter mixture just until combined. If using electric mixer, finish by mixing with spatula or use your hand to make sure everything is evenly combined.
Using one-half of dough at a time, roll dough ¼” thick on floured board. Cut with 2 inch diameter linzer cookie type cutter with holes or cut-out design for the top cookie and a matching cookie cutter without holes for the bottom cookie. Place on parchment covered cookie pan. Sprinkle top cookies only with additional granulated sugar. You can also sprinkle additional colored sugar on top cookie, if desired.
Bake about 10 minutes until cookies are golden brown, but not dark brown. Remove immediately from parchment onto cooling rack. Cool completely. Fill with peanut butter or chocolate peanut butter filling as instructed below.
Peanut Butter: Mix ¾ cup peanut butter with 1 cup confectioner’s sugar. If it is too thick to mix with spoon, use your hand to knead it together.
Chocolate Peanut Butter: Mix ¾ cup peanut butter with 1 cup confectioner’s sugar and 1/8 cup unsweetened Dutch process cocoa. If it is too thick to mix with spoon, use your hand to knead it together.
Roll about ½ tablespoon size balls to match number of sandwich cookies made and place on parchment until all filling balls are made. When cookies are ready to fill, slightly flatten filling ball, place on bottom cookie and gently push top cookie onto filling (pushing in middle, not on edges).
Makes 30-32 sandwich cookies. Store in airtight container.