#616 - Peanut Butter Sandwich Cookies

(by Shirley McNevich)

1/2 cups butter
1 cup white sugar
1 tsp. vanilla
1 egg
1/2 tsp. salt
1/2 tsp. baking soda
1 3/4 cups flour
Your favorite brand of peanut butter (about a cup)

In a mixer, add butter, white sugar--beat. Add egg and vanilla--beat. Add salt and baking soda--beat. Slowly add the flour--beat (if it gets too stiff for your mixer, continue by hand using a wooden spoon). Divide the dough into two portions. Flour your counter, add one portion of the dough to the flour, flour the top of the dough and using your hands roll it back and forth until you have a log. Wrap the log in Saran Wrap, place it in a container. Repeat with the second portion of dough and place it in the same container. Refrigerate the dough overnight. Unwrap the rolls from the Saran Wrap and using a knife, slice the rolls into 1/4" thick cookies. Place cookies on greased cookie sheets 2" apart. Bake at 350 degrees for 10 minutes. Remove cookies from cookie sheets and let them cool completely. Spread one cookie with peanut butter and top with a second cookie, then lightly press together. Keep leftover cookies refrigerated.