Whenever I bake a treat, I like it to be a special one like this. The creamy filling gives traditional peanut butter cookies a new twist.

Ingredients: (Yield: 44 sandwich cookies)

• 1 cup butter-flavored shortening
• 1 cup creamy peanut butter
• 1 cup sugar
• 1 cup packed brown sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• ¼ teaspoon salt

For the filling:

• ½ cup creamy peanut butter
• 3 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 5 to 6 tablespoons milk

Method:

In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well.

Shape into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten to 3⁄8-inch thickness with fork. Bake at 375° for 7-8 minutes or until golden. Remove to wire racks to cool.

For filling, in a large bowl, beat peanut butter, confectioners’ sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie.