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This recipe makes a great little cookie. I had a moon shaped cookie cut-out, but in retrospect, I would use a bigger shape. Working with the little moon shapes, trying to put the filling in was a little messy. A bigger shape alleviated this. The cookie is a nice chocolate taste with the peanut butter filling. This recipe made more peanut butter filling than I needed, and I was not skimpy, but I just froze the rest. Hardly a hardship! Rolling out the dough was not a problem at all. It had the consistency of play-dough, so if you hate to roll out cookies for fear of the dough sticking or tearing, this was not a problem. I did flour my surface and pin lightly. That helped. I only baked for 8 minutes. Also, use a bench scraper to slide under the cut-outs to transfer to the cookie sheet for easy moving. All in all a good cookie.

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I got my FN magazine in the mail yesterday, and made this cookie from the "50 christmas cookies" pullout. I didn't have a moon-shaped cookie cutter, so I used a heart shape instead. The chocolate cookie is not overly sweet, which makes is a great complement to the peanut butter filling. I got 50 cookies out of the dough, which made 25 sandwiched cookies. I learned from the peanut butter sandwich cookie not to make the cookie part too thick or too big, or the finished "sandwich" will be an awkward mouthful. I rolled the dough out to a "scant" 1/8 inch and baked for 9 minutes, which made the cookie crisp but not overdone. I love the chocolate and peanut butter combination, and will be making this easy recipe all year long, not just around the holidays!