This was a new recipe for me this year. The filling for these cookies is so flavorful and has an ingredient that surprised me, but gives it that extra kick and makes them more unique as a holiday cookie! 
INGREDIENTS:
1/2 cup chunky peanut butter
1/2 cup shortening
1 cup packed brown sugar
1 egg
1 tsp vanilla
1 tsp baking soda
1/8 tsp salt
1 1/4 cups flour
Granulated sugar
1 recipe Peanut Cream Filling (see below)
DIRECTIONS:
1. Preheat oven to 350. In bowl, beat peanut butter and shortening with electric mixer on medium speed for 30 seconds. Add brown sugar, egg, and vanilla. Beat until combined, scraping sides of bowl. Beat in baking soda, salt, and flour.
2. Form dough into balls using a level tsp each. Place 1 1/2 in apart on ungreased or parchment lined baking sheet. Flatten by making crisscross marks with a fork dipped in sugar.
3. Bake 7-8 min or until edges are lightly browned. Cool on baking sheets 1 min. Transfer to wire rack. Cool.
4. Spread one tsp Peanut Cream Filling on flat side of half the cookies. Top with remaining cookies.
(This recipe said it makes 4 dozen sandwich cookies but I only got 14 sandwich cookies out of it! I must have made them a lot bigger than I was supposed to!)
PEANUT CREAM FILLING:
In medium bowl, whisk together 3/4 cup chunky peanut butter, 3/4 cup marshmallow creme, 3 Tbsp milk, 3/4 tsp cinnamon, and 1/4 tsp cumin. Gradually whisk in 3 Tbsp powdered sugar.
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