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.