1. Prepare the cookies. In a large bowl, use an electric mixer on medium speedto cream butter, brown sugar, and sugar until well blended. Add egg and vanilla extract; beat well.
2. In a separate bowl, stir together flour, baking soda, and salt. Gradually blend dry ingredients into butter mixture until just combined. Dough will be very stiff. Divide dough into two equal-size balls.
3. Mix cocoa and 2 Tbsp. confectioners' sugar together in small bowl. Measure 2 (12-inch) sheets of wax paper. Form each ball of dough into an 8-inch log andplace a log on each sheet. Using a pastry brush, lightly coat each log with 1 Tbsp. milk. Sprinkle half the cocoa mixture on each sheet and roll each log firmly in mixture until evenly coated. Roll up each log in wax paper and refrigerate at least 1 hour or overnight.
4. When ready to bake, preheat oven to 375 degrees F. Use a sharp knife to slice logs into 1/4 inch slices and arrange on an ungreased baking sheet 1 inch apart. Bake for 8 to 10 minutes until cookies are just firm. Remove immediately to cooling rack.
5. While cookies cool, make the filling. Blend peanut butter, 1/3 cup confectioners' sugar, 1/2 tsp. vanilla, and honey in small bowl with an electric mixer on medium speed. Add 2 Tbsp. milk slowly until mixture is smooth.
6. Arrange cooled cookies flat side up and spread half of them with 3?4 to 1 tsp. of the peanut butter filling (you might have extra filling). Spread remaining cookies with 1/2 to 3/4 tsp. fruit spread. Gently push cookies together to make sandwiches. Store in an airtight container with wax paper between layers.
Source: Fresh Magazine March,April 2010