Preheat your oven to 325 degrees F.

In a large bowl, whisk together the flour, sugar, cocoa powder, and salt.

Add the butter, peanut butter, and vanilla. Use a pastry blender to incorporate the ingredients. Form the mixture into a ball and knead until smooth.

Roll the dough on a lightly floured surface to about 1/3-inch thickness. Use cookie cutters for desired shapes and place them on an ungreased cookie sheet.

Bake for 15-20 minutes or until the centers are set. Cool on cookie sheets for 5 minutes, then transfer to a wire rack.

In a microwave-safe bowl, melt the chocolate chips with half the shortening in intervals, stirring until smooth.

In another bowl, melt the peanut butter chips with the remaining shortening, stirring until smooth.

Spread the melted chocolate mixture on half of the cookies and the peanut butter mixture on the other half. Drizzle with leftover icing.

Store cookies in an airtight container. They can be frozen for up to three months.