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 | |
| Vegetable shortening | 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
Combine flour, sugar, soda, and salt.
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.
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.
Chef
