Peanut Butter Sandwich Cookies

I thought these were AWESOME!
Found in my Taste of Home Baking Book
Recipe is by Debbie Kokes

1 c. butter-flavored shortening
1 c. creamy peanut butter
1 c. sugar
1 c. packed brown sugar
3 eggs
1 t. vanilla extract
3 c. all-purpose flour
2 t. baking soda
1/4 t. salt

FILLING:
1/2 c. creamy peanut butter
3 c. confectioners' sugar
1 t. vanilla extract
5 to 6 T. milk

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

2. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten to 3/8-in. thickness with a fork. Bake at 375 for 7-8 minutes or until golden. Remove to wire racks to cool completely.

3. In a mixing bowl, combine filling ingredients; beat until smooth. Spread on the bottom of half of the cookies; top with remaining cookies.

Yield: 4 dozen

Alyssa's Pumpkin Chocolate Chip Cookies

Given to me by a mysterious ghost (aka: Alyssa) during Halloween. Left on my doorstep with a note that said ,"Do it or die!" (meaning, pass on the merriment) Alyssa failed to leave a little smiley face at the end of the threat thereby relieving me of any alarm so I was, for a time, slightly alarmed. I took a great risk and never did pass on the merriment. But to this day I am still alive. Is that not a moving story?

These cookies are so soft they're like eating pure care bear cloud dust. That's the only way I know how to explain it. ( :

1 c. margarine/butter

3 c. sugar

3 eggs

3 c. can pumpkin

12 oz. bag of chocolate chips

5 c. flour

3 tsp. baking powder

2 tsp. baking soda

1 tsp. vanilla

1 tsp. salt

1/2 tsp. nutmeg

3 tsp. cinnamon

Bake at 350 for 12-14 minutes. Makes like 6 dozen. Enjoy!