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Double Peanut Butter Cookies
Ingredients:
1 3/4 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. sugar
1/2 c. shortening
1/2 c. creamy peanut butter
1/4 c. light corn syrup
1 Tbs. milk
1/4 c. creamy peanut butter
1 3/4 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. sugar
1/2 c. shortening
1/2 c. creamy peanut butter
1/4 c. light corn syrup
1 Tbs. milk
1/4 c. creamy peanut butter
Directions:
Combine flour, soda, salt and sugar; cut in shortening and 1/2 c. peanut butter with pastry blender until mixture resembles coarse meal. Stir in corn syrup and milk. Shape dough into 12" roll; wrap in wax paper, and chill at least 2 hours.
Unwrap roll, and cut into 1/4" slices; place half of slices on ungreased cookie sheets, Spread each with 1/2 tsp. peanut butter. Top with remaining cookie slices, and seal edges with a fork. Bake at 350 for 10 to 12 minutes. Cool on wire racks. Makes about 2 dozen.
Combine flour, soda, salt and sugar; cut in shortening and 1/2 c. peanut butter with pastry blender until mixture resembles coarse meal. Stir in corn syrup and milk. Shape dough into 12" roll; wrap in wax paper, and chill at least 2 hours.
Unwrap roll, and cut into 1/4" slices; place half of slices on ungreased cookie sheets, Spread each with 1/2 tsp. peanut butter. Top with remaining cookie slices, and seal edges with a fork. Bake at 350 for 10 to 12 minutes. Cool on wire racks. Makes about 2 dozen.
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