Cookies

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