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Double Peanut Butter Cookies Recipe
|Sifted flour||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Vegetable shortening||1⁄2 Cup (8 tbs)|
|Creamy peanut butter||1⁄2 Cup (8 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2954 Calories from Fat 1453
% Daily Value*
Total Fat 166 g254.8%
Saturated Fat 36.3 g181.4%
Trans Fat 13.5 g
Cholesterol 1.5 mg0.5%
Sodium 1700.4 mg70.8%
Total Carbohydrates 342 g113.9%
Dietary Fiber 13.2 g52.6%
Sugars 136.2 g
Protein 48 g96.3%
Vitamin A 0.3% Vitamin C
Calcium 5.8% Iron 48.8%
*Based on a 2000 Calorie diet
Cut in vegetable shortening and peanut butter until mixture resembles coarse meal.
Blend in syrup and milk.
Shape in roll 2 inches in diameter; chill.
Slice 1/8 to 1/4 inch thick.
Place half the slices on ungreased cookie sheet; spread each with 1/2 teaspoon peanut butter.
Cover with remaining slices; seal edges with fork.
Bake at 350° for 12 minutes, or until browned.