Yield: 36 servings
1 1/2 c All-purpose flour
1/2 ts Baking soda
1/2 ts Ground cinnamon
1 c Quick oats (not instant)
1 c Light brown sugar, firmly - packed
1/2 c Salted butter, softened
1 lg Egg
1 ts Pure vanilla extract
------------filling---- -- ¥
3/4 c Smooth peanut butter
1/4 c Salted butter, softened
2 tb Half-and-half
1 ts Pure vanilla extract
1 1/2 c Confectioners sugar
Preheat overn to 325-degrees F. In medium bowl combine flour, soda,
cinnamon and oats. Mix well with a whire whisk. Set aside. Cream
sugar and butter in a large bowl using an electric mixer set at medium
speed. Add the flour-oat mixture, and blend at low speed until just
combined. Do not overmix. Separate dough into two balls, flatten
them into disks, and wrap each tightly in plastic wrap or a plastic bag.
Chill 1 hour. On floured board using a floured rolling pin, roll out
one disk to 1/4 inch thickness. Cut cookies with a 2-inch round fluted
cookie cutter dipped in flour. Repeat procedure with the second disk,
reworking scraps until all the dough is used. Bake cookies on ungreased
baking sheets 1/2 inch aprt for 13-15 minutes or until bottoms turn
light brown. Transfer immediately to a cool, flat surface with a
spatula.
When cookies are cool, spread 1 tablespoon of peanut butter
filling on the bottom side of a cookies. Top with another cookie-bottom
side toward the filling-to make a sandwich. Repeat with the remaining
cookies and filling :
Yield: 3 1/2 dozen cookies.
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