Title: Double Peanut Butter Cookies
Categories: Cookies
Yield: 12 servings
1 3/4 c All-purpose flour
1/2 ts Baking soda
1/4 ts Salt
1/2 c Sugar
1/2 c Shortening
1/2 c Creamy peanut butter
1/4 c Light corn syrup
1 tb Milk
1/4 c Creamy peanut butter
Recipe by: Southern Living
Preparation Time: 0:30
Combine flour, soda, salt, and sugar; cut in shortening and
1/2 cup peanut butter with pastry blender until mixture
resembles coarse meal. Stir in corn syrup and milk. Shape
dough into a 12-inch roll; wrap in wax paper, and chill at
least 2 hours. Unwrap roll, and cut into 1/4-inch slices;
place half of slices on ungreased cookie sheets. Spread
each with 1/2 teaspoon peanut butter. Top with remaining
cookie slices, and seal edges with a fork. Bake at 350
degrees for 10 to 12 minutes. Cool on wire racks. Yield:
about 2 dozen.
NOTE: Dough may be frozen up to 3 months. Slice dough
while frozen; let thaw slightly. Assemble and bake as
directed.
