St. Petersburg Times: Photo gallery   Bake two, they're small
photoPeanut Butter Sandwiches

1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup creamy peanut butter, room temperature
1 cup granulated sugar
1 large egg

Peanut butter filling:
3/4 cup peanut butter
1/4 cup confectioner's sugar

1 cup semisweet chocolate chips
4 teaspoons vegetable oil

Preheat oven to 350 degrees. In medium bowl, whisk flour, baking soda and salt. In large bowl, beat butter, peanut butter, sugar and egg until smooth. On low, beat in flour mixture.

For each cookie, roll 1 rounded teaspoon dough into 1-inch ball; place 2 inches apart on ungreased baking sheets.

Bake for 10 minutes until puffed. Let stand 2 minutes on sheet. Remove cookies to rack; let cool.

To make filling, in bowl, mix peanut butter and confectioner's sugar. Spread flat side of half the cookies with 1 rounded teaspoon filling; top with remaining cookies.

Refrigerate until firm, 30 minutes.

In small bowl, microwave chips and oil at full power for one minute; stir until melted. Dip cookies halfway into chocolate; let excess drain off. Place on waxed-paper-lined sheets. Drizzle with remaining chocolate. Refrigerate to set.
Makes about 3 dozen.

From Peggy Katalinich, food editor, Family Circle magazine

[Times photo: Patty Yablonski]