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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 36 |
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Directions: Preheat oven to 325-degrees F.
In medium bowl combine flour, soda, cinnamon and oats. Mix well with
a wire 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 apart 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
From: Catherine Vanicek Date: 26 Apr 94
| Ingredients:
1 1/2 Cup(s) all-purpose flour
-1
1/2 Teaspoon(s) ground cinnamon
1 Cup(s) quick oats (not instant)
1 Cup(s) light brown sugar, firmly packed
1/2 Cup(s) salted butter, softened
1 Teaspoon(s) pure vanilla extract
3/4 Cup(s) smooth peanut butter
2 Tablespoon(s) half-and-half
1 1/2 Cup(s) confectioners sugar |
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