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1
Preheat oven to 325u00b0 F. Line as many cookie sheets as you have with parchment paper.
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2
In the bowl of an electric mixer fitted with a paddle attachment, combine shortening, peanut butter, and honey. Add the eggs one at a time and mix well.
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3
In a separate bowl, sift together flour, sugar, baking powder, baking soda, and salt.
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4
With the mixer running on low, slowly add the dry ingredients into the peanut butter mixture. Mix until just combined.
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5
Scoop cookies using a heaping tablespoon or cookie scoop if you have one. Roll into balls and then roll around in more sugar. I press them down with my hand first and then finish with the classic crisscross fork pattern (We're keeping it old school here).
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6
Bake 10-12 minutes until slightly golden. Cookies should be soft and chewy. Cool completely on wire racks and store in an airtight container.
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7
To assemble sandwiches: Add about 1/2 cup concord grape sorbet between 2 cookies and either eat right away, or freeze in airtight containers. Let thaw about 15 minutes before devouring.
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8
For the sorbet:
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9
Prepare an ice bath and set aside.
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10
Combine grapes and the water in a medium saucepan and slightly squish them with the backside of a large spoon to get some juices flowing.
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11
Cook over medium-high heat until the liquid begins to bubble and grapes start releasing liquid, about 4 minutes. Reduce heat, and simmer until juices are dark purple and grapes begin to break apart, about 3 minutes.
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12
Pass mixture through a food mill. If you have a fine sieve or chinois, pass the mixture through that. If you're too poor (like me), you can use cheesecloth draped over a strainer. The point is to keep the pureed pits and skins out, you want pure juice here. Once you get it into the bowl set in the icebath, stir until completely cool. Then stir in the lemon juice and simply syrup.
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13
Transfer mixture to an ice-cream maker, and freeze according to your manufacturer's instructions. Freeze in an airtight container overnight.
