GIRL’S SCOOT PEANUT BUTTER SANDWICH COOKIES
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 224). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
COOKIE INGREDIENTS:
2 cups biscuit mix
2 eggs
2/3 cup packed brown sugar
5 TB peanut butter
1 TB vanilla
COOKIE INSTRUCTIONS:
Beat [ingredients] well & make 6 dozen marble-sized balls. Place on ungreased cookie sheets and flatten each with the bottom of a glass, greased once and dipped in sugar. Do not re-grease the bottom of the glass but do dip it into the sugar with each cookie flattened. Bake at 350°F for 6 to 8 minutes or until set, but not over-baked. Cool completely before filling with peanut butter icing (below.)
[PEANUT BUTTER] ICING
ICING INGREDIENTS:
1/3 cup milk
1/3 cup dark corn syrup
½ cup packed brown sugar
2/3 cup peanut butter
1 cup powdered sugar.
ICING & ASSEMBLY INSTRUCTIONS:
In a small sauce pan, bring to a boil, milk, corn syrup, and brown sugar. Stir constantly for 5 minutes on gentle simmer. Remove from heat and, at once, stir in peanut butter and powdered sugar.
Blend with electric beaters on medium speed until smooth. Next, spread ½ teaspoon frosting on flat side of half the cookies. Press frosting flat with flat side of a second cookie, sandwich style.
Makes 3 dozen sandwich cookies.
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