1 C butter flavored Crisco (yeah, I didn't have this. I had regular shortening, and real butter. So, I did 1/2 cup normal shortening, and a 1/2 cup butter...but on her website, she mentions that you can use 1 cup butter if you don't have shortening. They just might not be quite as soft.)
1 C creamy peanut butter
1 C sugar
1 C packed brown sugar
1 t vanilla
3 eggs
3 C flour
2 t baking soda
1/2 t salt
Additional white sugar for rolling
filling:
1 C creamy peanut butter
1/2 C real butter, softened
4 C powdered sugar
2 t vanilla
3-4 Tbs milk
Cookies
Preheat oven to 375 degrees.
Cream shortening, peanut butter, and sugars together until light and fluffy, 1-2 minutes. Add in vanilla, and eggs one at a time. In a separate bowl whisk together flour, baking soda, and salt and add to dough. Mix to combine. The dough will be very soft- that’s normal!
Roll dough into 1/2 inch (or a little larger) balls, roll in sugar, place on ungreased cookie sheet and do the little forky criss-cross thing.
Bake for 6-8 minutes, or until puffed and set, but not browned. Remove from oven, let cool on baking sheet for 2-3 minutes and then transfer to cooling rack.
Filling: Beat peanut butter, butter, sugar, and vanilla together until smooth, if needed, add milk until desired consistency is reached. When cookies are completely cooled, spread a layer of frosting on one side and sandwich together
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