Peanut cottage cookies with Farm Families of Mississippi.
March 24, 2014 at 5:47 PM CDT - Updated July 21 at 10:36 AM
1 cup all- purpose flour (sifted) ¾ teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup butter, softened 3/4 cup peanut butter (creamy or crunchy) 1/2 cup white sugar 1/2 cup packed light brown sugar 1 egg 1 ½ teaspoon vanilla extract 1 ¼ cup quick oats (grind in blender or food processor to chop finer)
Filling 3 tablespoons butter, softened 1 cup confectioners' sugar 1/2 cup smooth peanut butter 2 1/2 tablespoons heavy whipping cream
Preparation: In a large bowl, cream together butter 3/4 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well. In another bowl, combine the flour, baking soda, baking powder, and oatmeal. Add to creamed mixture. Drop by teaspoons onto greased baking sheet. Bake at 350 degrees F for 10 minutes, or until cookies are a light brown. After removing cookies from the oven, press flat with a spatula, place cookie on wire rack to cool.
To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Add cream a tablespoon at a time until the mixture is smooth but not runny. You may not need all of the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches
Recipe Source: National Peanut Board
Information prepared by Nancy Freeman, Consultant, email@example.com