Peanut Butter Sandwich Cookies

 

1/2

cup granulated sugar

1/2

cup packed brown sugar

1/2

cup peanut butter

1/4

cup shortening

1/4

cup butter or margarine, softened

1

egg

1 1/4

cups Gold Medal® all-purpose flour

3/4

teaspoon baking soda

1/2

teaspoon baking powder

1/4

teaspoon salt

1

container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting or about 1 cup jam

• 1 In large bowl, beat sugars, peanut butter, shortening, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Cover; refrigerate about 3 hours or until firm.
• 2 Heat oven to 375ºF. Shape dough into 1 1/4-inch balls. On ungreased cookie sheet, place balls about 3 inches apart. Flatten slightly in crisscross pattern with fork dipped in flour.
• 3 Bake 9 to 10 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Spread chocolate frosting between bottoms of pairs of cookies.