Double Peanut Butter Cookies Recipe
Ingredients
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Shortening | 1/2 Cup (16 tbs) | |
| Creamy peanut butter | 3/4 Cup (16 tbs), divided | |
| Light corn syrup | 1/4 Cup (16 tbs) | |
| Milk | 1 Tablespoon |
Directions
GETTING READY
1) Preheat oven at 350°.
2) In a bowl, add flour, sugar, soda and salt to combine.
3) Use a pastry blender to cut in shortening and 1/2 cup peanut butter to prepare like a coarse meal.
4) Pour in corn syrup and milk and mix well.
5) Prepare a long roll of 2 inches diameter from the dough.
6) Use waxed paper to wrap and place inside the refrigerator to chill for 2 to 3 hours or until firm.
7) Bring out of the refrigerator, unwrap and make slices of 1/4-inch thickness.
8) Use ungreased cookie sheets to arrange half of the cookies.
9) Top each cookie with 1/2 teaspoon peanut butter and cover with another cookie. With a fork secure the edges.
MAKING
10) Place the cookie sheets inside oven and bake for 10 to 12 minutes or until the cookies are well done.
1) Preheat oven at 350°.
2) In a bowl, add flour, sugar, soda and salt to combine.
3) Use a pastry blender to cut in shortening and 1/2 cup peanut butter to prepare like a coarse meal.
4) Pour in corn syrup and milk and mix well.
5) Prepare a long roll of 2 inches diameter from the dough.
6) Use waxed paper to wrap and place inside the refrigerator to chill for 2 to 3 hours or until firm.
7) Bring out of the refrigerator, unwrap and make slices of 1/4-inch thickness.
8) Use ungreased cookie sheets to arrange half of the cookies.
9) Top each cookie with 1/2 teaspoon peanut butter and cover with another cookie. With a fork secure the edges.
MAKING
10) Place the cookie sheets inside oven and bake for 10 to 12 minutes or until the cookies are well done.
Chef
