The Cookie Part:
1/2 cup vegetable shortening
2/3 cup granulated sugar
1 egg
1/2 teaspoon salt
3 tablespoons peanut butter (regular)
1/2 cup old−fashioned Quaker oats
1 cup all−purpose flour
The Filling:
1/2 cup peanut butter (low fat, if available)
3/4 cup powdered sugar
1 tablespoon fine graham cracker crumbs
Preheat the oven to 325F. Cream together the shortening and sugar
with an electric mixer. Add the egg, salt, and peanut butter and
beat until well blended. Put the oats in a blender and blend on
medium speed until they are almost as finely ground as flour. Add
the oats and flour to the mixture and blend well. Roll out dough
with your hands into 1 inch balls. Press them flat onto ungreased
cookie sheets so that they form 2−inch circles.
Bake for 8 to 10 minutes, or until light brown around the edges.
While the cookies bake, combine the filling ingredients in a small
bowl. When the cookies are cool, spread a thin layer of filling
on a cookie and press another on top.
1/2 cup vegetable shortening
2/3 cup granulated sugar
1 egg
1/2 teaspoon salt
3 tablespoons peanut butter (regular)
1/2 cup old−fashioned Quaker oats
1 cup all−purpose flour
The Filling:
1/2 cup peanut butter (low fat, if available)
3/4 cup powdered sugar
1 tablespoon fine graham cracker crumbs
Preheat the oven to 325F. Cream together the shortening and sugar
with an electric mixer. Add the egg, salt, and peanut butter and
beat until well blended. Put the oats in a blender and blend on
medium speed until they are almost as finely ground as flour. Add
the oats and flour to the mixture and blend well. Roll out dough
with your hands into 1 inch balls. Press them flat onto ungreased
cookie sheets so that they form 2−inch circles.
Bake for 8 to 10 minutes, or until light brown around the edges.
While the cookies bake, combine the filling ingredients in a small
bowl. When the cookies are cool, spread a thin layer of filling
on a cookie and press another on top.
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