Double Peanut Butter Cookies for 2 (1 dozen)

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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