Double Peanut Butter Cookies


Cookie Dough
1 1/2 cups flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening
1/2 cup creamy peanut butter
1/4 cup light corn syrup
1 tablespoon milk
Additional peanut butter


In a large bowl, combine flour, sugar, baking soda and salt.  Cut in shortening and peanut butter until mixture resembles coarse crumbs.  Stir in the corn syrup and milk; mix well.  Shape into a 2-inch roll and wrap in waxed paper or foil.  Refrigerate for at least 3 hours.  Cut into 1/4-inch slices; place half of them 2 inches apart on an ungreased baking sheet.  Top each with 1/2 teaspoon of peanut butter.  Cover with remaining slices.  Seal edges with a fork.  Bake at 350 degrees for 12-14 minutes or until lightly browned.  Cool for 2 minutes, then remove from pans to wire racks to cool completely.  
Yield: about 2 dozen cookies.


The extra taste of peanut butter in the middle of the cookie is a delicious suprise.

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