Double Peanut Butter Cookies for 2
3/4 cup All-purpose flour
1/4 cup Granulated sugar
1/4 teaspoon Baking soda
1/8 teaspoon Salt
1/4 cup Shortening
1/4 cup Creamy peanut butter
2 Tablespoons Light (clear) corn syrup
1 Tablespoon Milk
Additonal peanut butter.
In a large bowl, combine flour, sugar, baking soda and salt. Cut in shortening and peanut butter (using a pastry blender works best) until moisture resembles coarse crumbs. Stir in the corn syrup and milk; mix well. Shape into a 2-inch roll; 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 ungreased baking sheets. 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; remove from pans to wire racks to cool completely.
Yield: about 1 dozen (For a larger yield, multiply recipe as many times as you want. If you have problems with the math for multiplying, contact me and I will send you a larger portion recipe. Thanks.)
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