Day Three Cookie

PB Sandwich Cookie
{Martha Stewart, "Baking"}

2 cups flour, plus more for dusting
1/2 tsp baking soda
1/4 tsp salt
1 1/2 sticks butter, unsalted, room temp.
3/4 cup smooth PB, preferably natural (i just used kirkland's organic, refrigerated kind)
1/2 cup sugar
1/2 cup light brown sugar, packed
1 large egg, room temp
1 tsp vanilla
PB Filling (Recipe follows)

Mix dry ingred. together. Place butter, sugars, PB, egg, and vanilla in a bowl with paddle attachment. Mix until creamed. Be sure to scrape down the sides as you go along. Add dry, and mix everything until incorporated. Divide dough in half, shape into two flattened disks, wrap in plastic and chill for at least 30 minutes, up to 24 hours.
Preheat oven to 325. Let dough soften at room temp- then on a lightly floured work surface, roll one disc out to a 1/4" thickness. Cut into little rectangles. Using a fork, score the top of each cookie. Transfer to greased cookie sheet, and bake until firm. Transfer to wire rack and let cool completely.Once cooled, use an offset spatula to spread filling on flat side of cookies. Keep filled cookies in fridge for up to three or so days.

Filling

6 Tbsp unsalted butter, room temp.
3/4 cup powdered sugar
3/4 cup PB, preferrably natural, smooth
3 Tbsp heavy cream ( I just used 1 % milk, worked out just swell)

Mix all together, and use immediately, or store in fridge (sits well for up to three days).

Check out this website for photo of how they are "supposed" to look! Mine were certainly far from perfect, but you get the idea!