To kick things off this year, I'm revisiting an old favorite.  These Double Fudge Pockets are always a hit, so I decided to try them with a new filling... and these new cookies are at least as good, if not better, than the original.  You'll have to make both and compare!

Peanut Butter Fudge Pockets

• 1 c butter
• 1 c sugar
• 1 tsp baking powder
• 1 egg
• 1 egg yolk
• 1 tsp vanilla
• 2 1/2 c flour
• 1/2 c cocoa powder
• Peanut Butter Filling (recipe below)
• Sifted powdered sugar

Preheat oven to 350.  In an electric mixer, beat butter on medium high for 30 seconds.  Add sugar and baking powder; beat until combined, scraping sides of bowl occasionally.  Beat in whole egg, egg yolk and vanilla until combined.

Mix in flour and cocoa powder.  Divide dough in half.  Cover and chill dough for 1 hour, or until easy to handle.

Roll out each portion of dough on a lightly floured surface to 1/8 inch thick.  Use your favorite cookie cutter, or cut into rounds with a floured scalloped 2 1/2 inch cookie cutter.

Place half of the rounds 1 inch apart on an ungreased cookie sheet.  Spoon a rounded teaspoon of Peanut Butter Filling into the center of each round.  Place another round over the filling.  Press edges together to seal.

Bake for 10 -12 minutes, or until edges are firm.  Cool on the cookie sheet for 1 minute.  Transfer to wire racks and cool.  Place in an airtight container and chill up to 2 days.  Before serving, sprinkle with powdered sugar.  Makes about 30.


Peanut Butter Filling 

1/2 cup natural/unsweetened peanut butter
1/2 cup powdered sugar

Mix together using a spatula or wooden spoon until combined.  Cover and set aside until ready to use.  *Note: depending on the size and shape of the cookies, you may not use all of the peanut butter filling (simple round cookies use a lot more than my gingerbread men and snowflake shaped cookies).