Peanut Butter Cookies, (see recipe)
2 cups ice cream (any flavor), slightly softened
Assorted candies or chopped dry-roasted peanuts, if desired
Prepare and bake Peanut Butter Cookies; cool completely. For each sandwich, press 1 rounded TBSP. ice cream between the bottoms of 2 cookies. Roll edge of sandwich cookie in candies. Place in rectangular pan. Freeze uncovered about 1 hour or until firm. Wrap each sandwich cookie in plastic wrap. Store in freezer in plastic freezer bag.
Peanut Butter Cookies
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup butter, softened
1/4 cup shortening
1 1/4 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
Heat oven to 375 degrees. Beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter, shortening and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten slightly in crisscross pattern with fork or potato masher dipped into granulated sugar. Bake 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.