Double Peanut Butter Cookies Recipe
Ingredients
| Flour | 1 1/2 Cup (16 tbs), sifted | |
| Sugar | 1/2 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Crisco | 1/2 Cup (16 tbs) | |
| Creamy peanut butter | 1/2 Cup (16 tbs) | |
| Light corn syrup | 1/4 Cup (16 tbs) | |
| Milk | 1 Tablespoon |
Directions
GETTING READY
1. Preheat the oven to 350°
MAKING
2. In a large bowl, mix in the flour, sugar, soda and salt and mix well
3. Cut the Crisco and the peanut butter into the flour till the mixture starts to resemble breadcrumbs
4. Blend in the syrup and the milk and shape the mixture into a 2 inch roll and set aside to chill
5. Cut the roll into slices that are about 1/8 to 1/4 inch thick.
6. Place half the slices on an ungreased cookie sheet and spread each with 1/2 teaspoon peanut butter. Cover with the rest of the slices and seal the edges with a fork.
7. Bake in a hot oven for 12 minutes till brown
SERVING
8. Serve at room temperature
1. Preheat the oven to 350°
MAKING
2. In a large bowl, mix in the flour, sugar, soda and salt and mix well
3. Cut the Crisco and the peanut butter into the flour till the mixture starts to resemble breadcrumbs
4. Blend in the syrup and the milk and shape the mixture into a 2 inch roll and set aside to chill
5. Cut the roll into slices that are about 1/8 to 1/4 inch thick.
6. Place half the slices on an ungreased cookie sheet and spread each with 1/2 teaspoon peanut butter. Cover with the rest of the slices and seal the edges with a fork.
7. Bake in a hot oven for 12 minutes till brown
SERVING
8. Serve at room temperature
Chef
