I finally found it..it's in the link that might be useful, but here's some more "sandwich" cookies. Chocolate Chocolate Chip with Mocha Cream Filling Found this..and am tucking it here til I can come back and save it..LOL Banana fanna fo fanna . . . These banana sandwich cookies will give your taste buds a reason to sing. Fee fi fo manna . . . banana! Cookie 1 cup butter or margarine, softened 1 cup sugar 1 medium (1/2 cup) ripe banana, sliced 1 egg 1 teaspoon vanilla 2 1/3 cups all-purpose flour ¼ teaspoon salt ½ cup chopped pecans Filling 3 cups powdered sugar ¼ cup butter or margarine, softened 1 teaspoon vanilla 2 to 3 tablespoons milk Directions Preheat oven to 350 degrees. Combine butter, sugar, and banana in large bowl. Beat at low speed, scraping bowl often, until smooth. Add egg and vanilla; continue beating until well mixed. Add flour and salt; continue beating until well mixed. Stir in pecans by hand. Shape dough into 1-inch balls. Place 2 inches apart onto greased cookie sheets. Flatten balls to ¼-inch thickness with buttered bottom of glass dipped in flour. Bake for 10 to 12 minutes or until edges are lightly browned. Remove from cookie sheets immediately; cool completely. Combine all filling ingredients except milk in small bowl. Beat a medium speed, gradually adding enough milk for desired spreading consistency. Spread 2 teaspoons filling on bottoms of half of cooled cookies. Top with remaining cookies, bottom-side against filling. About the Author © Donna Monday Love Cookies? All your favorites here http://www.best-cookie-jar-recipes.com Here's another "filled" cookie. Lemon Cream Sandwich okay here's the Whoopie Pie recipe from TofH too..for the filling..Whoopie Pie w/ marshmallow fluff used Whoopie Pies with "traditional" filling Here is a link that might be useful: S more Sandwich Cookies !!!

I copied this recipe too as my kids love seeing those "cookie cakes" at the bakery, but we never buy them. Thanks Sheliajoyce! Last time i made cookies, I didn't feel like making individual ones, so I made a double batch and spread the dough into a 9X13 pan (lasagna pan). I had to cook about 10-12 minutes longer for the center to be done. Tasted like cookies, but texture of brownies. My husband who is not normally huge on sweets-LOVED them!

So interesting how a little bit of this or that...or none at all...can make a difference. Years ago I had a request to make a lot of decorated sugar cookies for an event. I was so frustrated because my TNT recipe was NOT working. The cookies were spreading like crazy in the oven. I was pretty frustrated since any/all advice I got from those I thought could help were all tips I already knew. I'd even sent an email to Shirley Corriher. Plus, I'd made the cookies a zillion times. Finally, a caterer I knew asked about my baking sheets. I'd bought those insulated "air-bake" cookie sheets and was using them. Never even thought about that and no one else had asked. She told me to go back to my faithful non-insulated, heavy-duty aluminum pans. She said the insulated sheets heat more slowly giving the cookies more time to spread. Problem solved! I've since had others tell me they don't have the spread problem with their insulated sheets. IDK...could be it was just the brand I'd bought but they're long gone.

Thanks for the project. It gave this stay at home something to do for an afternoon. They are more cake like, and don't have the buttery brown sugar taste of the original Tollhouse recipe. So while they are definitely good, I prefer the Tollhouse version, to which I add a couple of extra tablespoons of flour.