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Double Peanut Butter Cookies
Tina Nowicki, Necedah

1-1/2 cups all-purpose flour, sifted
1/2 cup granulated sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup Crisco shortening
1/2 cup creamy peanut butter
1/4 cup light corn syrup
1 Tbsp. milk

Sift together dry ingredients. Cut in Crisco shortening and peanut butter until mixture resembles coarse meal. Blend in corn syrup and milk. Shape into 1-inch roll; chill. Slice 1/8 to 1/4-inch thick. Place half the slices on an ungreased cookie sheet. Place 1/2 tsp. peanut butter on each half. Cover with remaining slices; seal edges with fork. Bake at 350 degrees for about 12 minutes. Cool slightly; remove from sheet.

 


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