Recipe Box

Peanut Butter Sandwich Cookies

Tools:

• Large mixing bowl Rolling pin Spatula
• Wilton 14" x 20" Jumbo Aluminum Cookie Sheet
• Wilton 14-1/2" x 20" Non-Stick Cooling Grid

Ingredients:

• Wilton Dark Cocoa or Dark Cocoa Mint Candy Melts®
• 1 cup solid vegetable shortening
• 2 cup peanut butter
• 3 cup granulated sugar
• 4 cup packed brown sugar
• 5 eggs
• 6 teaspoon vanilla
• 3 cups flour
• 1 teaspoon baking soda
• Dash salt

Preheat oven to 350° F. In a large mixing bowl cream together shortening and peanut butter. Gradually add sugars, blending well. Add eggs, one at a time, beating until smooth. Add vanilla. Set aside. Combine flour, baking soda and salt. Stir into peanut butter mixture. Chill dough 30 minutes. Roll the dough into 1" balls. Place on ungreased cookie sheet. Press dough in crisscross pattern with edge of spatula. Bake 10-15 minutes or until lightly browned. Remove from sheet and cool on wire rack.

Spread ganache filling between two cookies.

YIELD: Makes 2-3 dozen sandwich cookies

Ganache Filling

• 7 ounces of Wilton Dark Cocoa or Dark Cocoa Mint Candy Melts®
• 1/4 cup whipping cream

Finely chop wafers (use food processor). Heat whipping cream just to boiling point (do not boil) in a saucepan. Add chopped wafers and stir until smooth and glossy. Chill approximately 15-20 minutes before spreading.