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Peanut Butter Sandwich Cookies

Peanut Butter Sandwiches
Adapted from Martha Stewart’s Baking Handbook
Makes about 3 dozen cookies

2 cups all purpose flour
½ teaspoons baking soda
¼ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, room temperature
¾ cup smooth peanut butter
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract

Peanut Butter Filling:
6 tablespoons (3/4 stick) unsalted butter, room temperature
¾ cup confectioners’ sugar
¾ cup smooth peanut butter
3 tablespoons heavy cream

1. In a medium bowl, sift together flour, baking soda, and salt; set aside. In the bowl of an electric mixer, cream together butter, peanut butter, granulated sugar, and brown sugar, beating on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla, beating to combine, scraping down the sides of the bowl as needed. Reduce speed to low and add flour mixture, beating until just combined, about 1 minute.
2. Divide dough in half and shape into two flattened disks. Cover disks with plastic wrap and refrigerate at least 30 minutes or up to overnight.
3. Preheat the oven to 325F. Line two baking sheets with parchment paper or silicone baking mats; set aside. (If refrigerated overnight, let dough stand for about a half an hour at room temperature to soften slightly.) On a clean, lightly floured work surface, roll out dough to about ¼-inch thickness. Using a 1 ½-inch square or circle cutter, or just a sharp knife, cut out dough. Transfer shapes to prepared baking sheets, placing 1 inch apart. Reroll scraps as needed. (My dough was really soft, even after refrigerating, but it held together enough to roll out and cut fairly well. I had to use an offset spatula to transfer my squares to the baking sheets though.) Using the tines of a fork, press a cross hatch pattern into the squares. Refrigerate baking sheets until dough is firm, about 15 minutes.
4. Bake, rotating sheets halfway through, until squares are lightly golden brown around the edges and firm in the center, about 15 minutes. All to cool on cookie sheets for about 2 minutes before transferring to a wire rack to cool completely.
5. While cookies are cooling, make filling: In the bowl of an electric mixer, beat together butter and peanut butter until smooth and creamy. Add confectioners’ sugar and beat until smooth and fluffy, scraping down the sides of the bowl as needed. Add heavy cream, a tablespoon at a time, until filling is thick and fluffy.
6. Pipe or spread frosting onto the bottom part of one cookie. Top with a second cookie.

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