1/2 c  Golden crisco shortening
      1 c  Granulated sugar
      1    Egg
      1 ts Vanilla
      2 c  All-purpose flour
    1/3 c  Cocoa
    1/2 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
  1 1/3 c  Buttermilk or soured milk
           Filling:
    1/2 c  Milk
      3 tb All-purpose flour
    1/2 c  Golden crisco shortening
    1/2 c  Creamy peanut butter
      1 ts Vanilla
      2    Cupsicing sugar; sifted
           Decoration: (optional)
           Peanut butter chips
  1. Preheat oven to 400F (200C). Grease baking sheets with
  Golden Crisco Shortening.
  2. Cream Golden Crisco Shortening, sugar, egg and vanilla
  in large bowl on medium speed of electric mixer until light
  and creamy.
  3. Combine next five ingredients. Add to creamed mixture
  alternately with buttermilk, until smooth.
  4. Drop dough by heaping teaspoonfuls onto greased baking
  sheet.
  5. Bake at 400F (200C) for 7 to 9 minutes, or until set.
  Remove cookies to cooling rack and cool completely.
  Filling:
  6. Combine milk and flour in small saucepan. Cook, stirring
  constantly, on medium heat until thickened. Cover surface
  with plastic wrap; cool completely.
  7. Beat cooled milk mixture, Golden Crisco Shortening,
  peanut butter and vanilla together until smooth. Gradually
  add icing sugar, beating on low speed until blended. Beat
  on high speed until smooth and creamy. Chill until ready to
  use.
  8. Spread filling on bottoms (flat side) of half the
  cookies. Top with remaining cookies, rounded side up. Press
  gently together.
  9. If desired, roll edge of cookie in peanut butter chips
  and press gently into filling to stick.
  minutes. Baking time: 9 minutes  Ice cream sandwiches:
  Replace filling with a generous amount of your favourite
  ice cream. If desired, roll in chips. Wrap and freeze until
  ready to use.
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